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Buddha's Delight recipe (Main Dish)

50 g bamboo shoots
50 g lotus root
50 g straw mushrooms
15 g dried bean curd skin sticks
15 g dried wood ears (black fingers)
15 g dried tiger lily bulbs
10 g dried black moss
4 tablespoons oil
1 teaspoon cornstarch mixed with 1 tablespoon cold water
1 tablespoon light soy sauce
1 teaspoon sugar
1 teaspoon salt
2 teaspoons sesame oil for garnish

Posted by RiVD on Apr 4, 2011


Soak dried veggies separately in cold water overnight, or in warm water for at least an hour.

Cut bean curd sticks into short lengths.

Cut bamboo and lotus root into small slices.

Heat wok.

When hot put in half the oil and wait until it smokes.

Stir fry all dry veggies with a little salt for 1 minute.

Remove vegetables from wok and set aside.

Add and heat remaining oil and stirfry rest of the veggies with salt.

Add partly cooked dry veggies, sugar, soy sauce, stirring constantly.

If it dries out add a little water.

When cooked add cornstarch mix.

Garnish with sesame oil and serve immediately.

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