International Vegetarian Union (IVU)
IVU logo
Recipes Around the World International Vegetarian Union
Vegan East Asian Recipes
Contributed by Vegetarians and Vegans from around the world
Use these links to buy from amazon and IVU gets up to 10%!

Buddha's Delight
From: Asa, Florida

This is a good recipe if you've ever been curious about cooking with new and somewhat unusual ingredients

  • 15g. (1/2 oz.) dried bean curd skin sticks
  • 1/3 cup (15g./1/2 oz.) dried tiger lily bulbs
  • 3-4 tbs. (15 g.) dried wood ears (black fingers)
  • 10 g. (1/4 oz.) dried black moss
  • 50 g. (2 oz.) bamboo shoots
  • 50 g. lotus root
  • 50 g. straw mushrooms
  • 4 tbs. oil
  • 1-1/2 tsp. salt
  • 1 tsp. sugar
  • 1 tbs. light soy sauce
  • 1 tsp. cornstarch mixed with 1 tbs. cold water
  • 2 tsp. sesame oil for garnish
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 one 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.