Friday, May 25, 2012

Thailand - Buddha's Delight

Buddha's Delight

A special dish to help get your Yin/Yang in better balance. Especially popular during the Chinese New Year


-       15g. (1/2 oz.) dried bean curd skin sticks
-       1/3 cup (15g./1/2 oz.) dried tiger lily bulbs
-       3-4 tbs. (15 g.) dried wood ears (black fingers)
-       10 g. (1/4 oz.) dried black moss
-       50 g. (2 oz.) bamboo shoots
-       50 g. lotus root
-       50 g. straw mushrooms
-       4 tbs. oil
-       1-1/2 tsp. salt
-       1 tsp. sugar
-       1 tbs. light soy sauce
-       1 tsp. cornstarch mixed with 1 tbs. cold water
-       2 tsp. sesame oil for garnish


-       Soak dried veggies separately in cold water overnight, or in warm water for at least an hour.
-       Cut bean curd sticks into short lengths.
-       Cut bamboo and lotus root into small slices.
-       Heat wok.
-       When hot put in half the oil and wait until it smokes.
-       Stir fry all dry veggies with a little salt for one minute.
-       Remove vegetables from wok and set aside.
-       Add and heat remaining oil and stirfry rest of the veggies with salt.
-       Add partly cooked dry veggies, sugar, soy sauce, stirring constantly.
-       If it dries out add a little water.
-       When cooked add cornstarch mix.
-       Garnish with sesame oil and serve immediately.

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