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6 dried shiitake mushrooms
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⅓ cup dried wood ear mushrooms
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1.8 ounces vermicelli bean thread noodles
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3 cups sliced napa cabbage (1-inch strips)
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2 cups trimmed snow peas or sugar snap peas
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1 cup canned or fresh baby corn
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4 tablespoons plus 1 teaspoon vegetable oil, divided
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1 (16-ounce) package firm tofu, drained and cut into 1-inch pieces
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1 medium carrot, sliced thinly on the diagonal (½ cup)
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2 teaspoons minced garlic
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¼ teaspoon salt
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¼ cup mushroom soaking liquid
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1½ tablespoons oyster sauce
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2 teaspoons reduced-sodium soy sauce
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1 teaspoon cornstarch
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1 teaspoon sesame oil
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½ teaspoon white pepper
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¼ teaspoon salt
Buddhas Delight
With its roots in Buddhist tradition, this dish can be found on the tables of many Cantonese families on the first day of the Lunar New Year. While bean thread noodles are a must, you can use a variety of veggies. This version’s earthy flavor comes from rehydrated mushrooms combined with napa cabbage, snow peas, carrots and baby corn. For a different twist, swap out any of the veggies listed here for your other favorites. Some good options include baby bok choy, broccoli florets and thinly sliced celery.
Nutrition Information
268
Calories
31g
Carbohydrates
17g
Protein
343mg
Potassium
3g
Fiber
8g
Sugar
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