Buddhist Vegetable Medley

Side Dishes, Side Dishes.
This stir-fried, braised vegetarian dish incorporates ingredients that symbolize health, long life, good luck, wealth and happiness. If you can get fresh water chestnuts, use 3/4 cup (175 mL) diced. 

Buddhist Vegetable Medley


Quantity Ingredients
2 pkg bean thread vermicelli noodles
3 pieces dried bean curd stick, cut in 1-inch (2.5 cm) pieces
1 oz dried shiitake mushrooms
1 cup golden needles (lily buds)
1 cup seaweed threads
1/2 cup wood ear mushrooms
3 tbsp vegetable oil
1/4 cup thinly sliced gingerroot
3 cups vegetable stock
1 can sliced water chestnuts, drained and rinsed
1 piece fresh lotus root, cut 1/4 inch (5 mm) thick
1/4 cup oyster or mushroom sauce
1/4 cup light soy sauce
4 tsp sesame oil
3 cups sliced napa cabbage
1 green onion, chopped
1/4 cup chopped fresh coriander


1. Cut bean thread noodles in half crosswise. In separate bowls of enough cold water to cover, soak bean thread noodles, bean curd sticks, shiitake mushrooms, golden needles, seaweed threads and wood ear mushrooms until softened, about 1 hour. Drain each in colander. 2. Cut wood ear mushrooms into 1-inch (2.5 cm) pieces. 3. In large wok or nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat. Add ginger, bean curd sticks, shiitake mushrooms, golden needles, seaweed threads, wood ear mushrooms and 1 cup (250 mL) of the stock; cover and simmer over medium heat until most of the liquid is absorbed, about 5 minutes. Transfer to large bowl. 4. In same wok, bring 1 tbsp (15 mL) of the remaining oil and another 1 cup (250 mL) of the stock to boil. Add bean thread noodles; cover and simmer over medium-low heat until noodles absorb most of the stock, about 5 minutes. Add to bowl. 5. In same wok, heat 1 tsp (5 mL)of the remaining oil. Add water chestnuts, lotus root and 1/2 cup (125 mL) of the remaining stock; cover and simmer until lotus root is tender, about 10 minutes. 6. Return mushroom mixture to wok. Add oyster sauce, soy sauce, sesame oil and remaining stock; cover and simmer over low heat, stirring occasionally, for 10 minutes. 7. Meanwhile, in separate skillet, heat remaining oil over medium-high heat. Add cabbage; stir-fry until tender-crisp, about 3 minutes. Spoon onto warm platter; top with mushroom mixture. Garnish with green onion and coriander. Makes 10 servings Nutritional information Per serving: about 173 cal, 7 g pro, 6 g total fat (1 g sat. fat), 24 g carb, 2 g fibre, 0 mg chol, 725 mg sodium. % RDI: 6% calcium, 16% iron, 3% vit A, 20% vit C, 28% folate. 

Source: The Canadian Living Test Kitchen. For more delicious Tested Till Perfect recipes, visit http://www.canadianliving.com