Buddhist's delight vegetable saute
Yeung Man Cooking · ♥ 3K likes · 108.5K views · 27 min video
Read about mushrooms in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 6 whole dried shiitake mushrooms
- 5 g wood ear mushrooms
- 35 g bean curd sticks
- hot water
Bring a good amount of water to a boil and rehydrate the dried shiitake, wood ear mushrooms and bean curd sticks in hot water 10 to 15 minutes.
- 100 g broccolini
- 2 whole small carrots
- 1 whole red bell pepper
- 70 g water chestnuts
- 100 g napa cabbage
Chop the broccolini, carrots, red bell pepper, water chestnuts, napa cabbage and tofu puffs.
- 6 whole tofu puffs
Rinse the rehydrated mushrooms in cold water, chop the wood ear, remove the shiitake stalks and halve them.
- ½ tbsp potato starch
- 1 tbsp mushroom water
- 4 tbsp soy sauce
- 1 tsp dark soy sauce
Stir the potato starch into a tablespoon of the mushroom water, then add the soy sauce and dark soy sauce and stir.
- olive oil
Saute pan on medium heat with a good drizzle of olive oil; add the peppers and cook a couple of minutes.
Mixing the sauce
- ½ cup chickpeas
Add the napa cabbage, water chestnuts and chickpeas and cook a couple of minutes.
- 1 cup mushroom water
Add the tofu puffs, a cup of the mushroom water and the sauce, and cook a few more minutes until the sauce is glossy.