Buddha’s Delight

Prep Time: 20 min Cook Time: 10 min Servings: 2 Source:

Ingredients

5 dried shitake mushrooms, rehydrated and quartered

5oz dried bean thread noodles, rehydrated

2 napa cabbage leaves, chopped

1/2 cup dried lotus seeds, rehydrated

2 dried bean curd sticks, rehydrated and chopped into 2 inch pieces

2.5 cups hot water

1/4 yellow onion, chopped

3 garlic cloves, sliced

1 scallion, roughly chopped

1 tbsp soy sauce

1 tsp sesame oil

1 tbsp sichuan sauce

1 tsp mushroom seasoning

1 tbsp sugar

1 tbsp vegetable oil

Directions

Rehydrate the shitake mushrooms, bean thread noodles, lotus seeds and bean curd sticks in a large bowl with 2 cups of hot water until it covers all the ingredients. Allow it to sit for about 15 minutes and up to 2 hours.

Prep the garlic, scallion, and yellow onion. Once the dried ingredients have been rehydrated, chop the mushrooms, napa cabbage, and bean curd. In a small bowl, combine the soy sauce, sesame oil, sichuan sauce, mushroom seasoning, and sugar.

In a wok or large pan, heat up 1 tbsp of oil and add the white end of the scallion and yellow onion. Saute for a couple minutes before adding the garlic and mushrooms. Cook for another few minutes before adding the lotus seed, bean curd, and napa cabbage. Add the sauce mixture and mix everything well. Add the remaining 1/2 cup of hot water. Cook for a few minutes.

Once the sauce begins to simmer, add the noodles and green ends of the scallion. Serve immediately.