We celebrate Chinese New Year last weekend.
I cooked Budda’s Delight for New Year.
Budda’s Delgiht (lo han jai) is a vegetarian dish well known in Chinese and Buddhist cuisine.
It is traditionally served on the first day of the Chinese New Year both to cleanse out the body and to honor a Buddhist tradition that nothing living should be killed on the first day of the New Year.
I did not cook traditional way this time, but this recipe is quite simple to follow.
If you are interested in, please try!
ingredients (serves 2)
- 4 dried Shiitake
- 4/1 lb green vegetable (such as spinach)
- 2 large carrots
- 1/4 cup black fungus
- 120 ml (mushroom soaking liquid+vegetable stock)
- 1 tablespoon soy sauce
- 1 tablespoon vegetarian oyster sauce (if you are not vegetarian, use regular oyster sauce)
- 1 teaspoon black sugar (you can use any sugar)
- 1/2 teaspoon sesame oil
- canola oil
- B (2 tablespoon corn starch + 2 tablespoon water )
- In separate bowls, soak the mushrooms, black fungus in hot water for 20 to 30 minutes to soften. Squeeze out any excess liquid. Slice them. (keep mushroom soaked water.)
- cut carrot lengthwise into thin strips and boiled 1-2 min. Boil green vegetable with salt / 1 teaspoon oil and drain them.
- Add 2 tablespoons oil to the heated wokand Stir-fry mushrrom, carrot, fungus. Add all ingredients A , and boil bout 3-4 min. Add B and stir and turn off heat. Set aside
- place green vegetable in the plate, 3 on the top.
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