Buddha's Delight Vegan Stir-Fry
Description
Stir up the ultimate vegan stir-fry with wholesome ingredients including lotus root, ginkgo nuts, ginger, red dates, and shiitake mushrooms.
Ingredients
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2 cups water
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2 fermented bean curd blocks
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3 tablespoons vegetarian mushroom oyster sauce
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1 teaspoon mushroom seasoning
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1/2 teaspoon salt
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1/2 teaspoon cornstarch
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1/2 teaspoon sesame oil
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1/2 teaspoon white sugar
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ground black pepper to taste
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1 tablespoon vegetable oil
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2 (1/2 inch) pieces fresh ginger, peeled and thinly sliced
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4 ounces fried tofu, cut into 4 pieces
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2 ounces lotus root, peeled and thinly sliced
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2 ounces ginkgo nuts
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1 ounce dried lily flowers, soaked in hot water
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8 dried red dates
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5 fresh shiitake mushrooms, diced
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1 carrot, sliced
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7 ounces napa cabbage, cut into small pieces
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2 ounces snow peas
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2 ounces fresh black fungus
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1 (2 ounce) package cellophane noodles
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1 tablespoon goji berries, soaked in water
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1/2 teaspoon salt
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1 ounce dried black moss (nostoc), rehydrated
Directions
1
Mix water, fermented tofu blocks, oyster sauce, mushroom seasoning, 1/2 teaspoon salt, cornstarch, sesame oil, white sugar, and pepper together in a bowl until fermented tofu has dissolved.
2
Cook vegetable oil and ginger in a skillet over medium heat for 30 seconds. Add tofu, lotus root, ginkgo nuts, lily flowers, red dates, shiitake mushrooms, and carrot. Cook until golden brown, about 5 minutes. Add cabbage, snow peas, black fungus, noodles, goji berries, and salt. Cook for another 3 minutes. Add moss and fermented tofu mixture; bring to a boil. Remove from heat and transfer to a serving dish.