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Buddha's Delight Vegan Stir-Fry
Buddha's Delight Vegan Stir-Fry
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Prep Time:
30 minutes
Cook Time:
14 minutes
Total Time:
44 minutes
Create a delicious vegan stir-fry with lotus root, ginkgo nuts, ginger, red dates, and shiitake mushrooms for a unique and healthy meal.
Ingredients:
  • 2 cups water
  • 2 fermented bean curd blocks
  • 3 tablespoons vegetarian mushroom oyster sauce
  • 1 teaspoon mushroom seasoning
  • 0.5 teaspoon cornstarch
  • 0.5 teaspoon sesame oil
  • 0.5 teaspoon white sugar
  • 2 (1/2 inch) pieces fresh ginger, peeled and thinly sliced
  • 4 ounces fried tofu, cut into 4 pieces
  • 2 ounces lotus root, peeled and thinly sliced
  • 2 ounces ginkgo nuts
  • 1 ounce dried lily flowers, soaked in hot water
  • 8 dried red dates
  • 5 fresh shiitake mushrooms, diced
  • 1 carrot, sliced
  • 7 ounces napa cabbage, cut into small pieces
  • 2 ounces snow peas
  • 2 ounces fresh black fungus
  • 1 (2 ounce) package cellophane noodles
  • 1 tablespoon goji berries, soaked in water
  • 1 ounce dried black moss (nostoc), rehydrated
Instructions:
  • Combine water, fermented tofu, oyster sauce, mushroom seasoning, 1/2 teaspoon salt, cornstarch, sesame oil, white sugar, and pepper in a bowl until the tofu is fully dissolved.
  • Heat vegetable oil and ginger in a skillet over medium heat for 30 seconds. Incorporate tofu, lotus root, ginkgo nuts, lily flowers, red dates, shiitake mushrooms, and carrot and cook until golden brown, around 5 minutes. Stir in cabbage, snow peas, black fungus, noodles, goji berries, and salt, and cook for an additional 3 minutes. Lastly, mix in moss and fermented tofu mixture, bring to a boil, and then transfer to a serving dish.

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