Buddha'S Delight

Name: Buddha'S Delight
Ingredients: 30 g dried lily buds (optional); 15 g dried black fungus (wood ear or cloud ear); 8 dried shiitake mushrooms, stalks discarded; 100 g halved tofu, puffs (2 cm); 2 tablespoons vegetable oil; 1 carrot, sliced diagonally thinly; 4 stalks Chinese celery or 2 stalks celery, thinly sliced diagonally; 1 tablespoon fresh ginger, finely grated; 150 g bean sprouts; 60 ml oyster sauce; 1 teaspoon sesame oil

11 ingredients

2 steps

Ingredients

30 g dried lily buds (optional)
15 g dried black fungus (wood ear or cloud ear)
8 dried shiitake mushrooms, stalks discarded
100 g halved tofu, puffs (2 cm)
2 tablespoons vegetable oil
1 carrot, sliced diagonally thinly
4 stalks Chinese celery or 2 stalks celery, thinly sliced diagonally
1 tablespoon fresh ginger, finely grated
150 g bean sprouts
60 ml oyster sauce
1 teaspoon sesame oil

Directions

1

Place the lily buds, black fungus, Shiitake mushrooms and tofu in separate bowls. cover each with boiling water and soak for 30 minutes. Drain the bowls and squeeze the excess water from the tofu. Cut the fungus into bite-sized pieces and halve the shiitake.
2

Heat the oil in a wok over high heat. Stir-fry carrot, celery and ginger for 30 seconds. Add soaked ingredients, remining ingredients and 1/4 cups water. Mix well. cover with a lid and cook for 3 minutes or until heated through. Serve.