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Buddha's delight
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Seasonal mushroom tofu stir-fry.
Ingredients:
  • 90g ramen noodles (You can use wheat or egg noodles instead)
  • 21.00 gm light soy sauce
  • 20.00 ml rice wine
  • 48.80 gm oyster sauce
  • 1 tsp sesame oil
  • 125.00 gm water
  • 20.00 gm cornflour
  • 4.60 gm vegetable oil
  • 20.00 ml finely sliced ginger
  • 20.00 ml finely sliced garlic
  • 125g fresh baby corn
  • 200g firm tofu nuggets or firm tofu, cut into bite sized pieces
  • 2 bunches baby bok choy, washed ends trimmed
  • 1/2 wombok, finely sliced
  • 100g water chestnuts, drained
  • 100g fresh shiitake mushrooms (you can use enoki or Swiss Brown mushrooms instead)
  • 1/2 white turnip, finely sliced
  • 150g oyster mushrooms
  • 100g enoki mushrooms, set aside a few for garnish
  • 250.00 ml bean sprouts, washed
Instructions:
  • Prepare noodles as directed on the package, then drain and set aside.
  • Mix soy sauce, rice wine, oyster sauce, sesame oil, and water in a small bowl to create a flavorful sauce.
  • In a small bowl, combine cornflour and 1/4 cup water until well mixed.
  • Heat vegetable oil in a wok over high heat, then add ginger and garlic, stir-fry for 1 minute. Add baby corn and tofu, stir-fry for 2 minutes. If needed, add a little water to prevent sticking. Toss in bok choy and wombok, stir-fry for another minute. Finally, add water chestnuts, shiitake mushrooms, and turnip, stir-fry for one more minute.
  • Coat ingredients with seasoning mixture, let simmer with lid on wok for 1-2 minutes. Uncover, add noodles (rinse if stuck together), oyster and enoki mushrooms, and bean sprouts. Toss everything together.
  • Create a space in the wok by pushing the vegetables aside to uncover the savory sauce. Pour in the cornflour mixture and swiftly toss everything together until well combined. Stir fry for an additional minute, then serve, topping with any extra enoki mushrooms for a delightful touch.

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