Nectar Of The Gods: How To Make Buddha’s Delight

Name: Nectar Of The Gods: How To Make Buddha’s Delight
Ingredients: 1/3 cup vegetable stock; 3 tablespoons oyster sauce; 1 tablespoon soy sauce; 1/2 teaspoon brown sugar; 1 teaspoon sesame oil; 1 teaspoon cornstarch; Pinch white pepper; 2 tablespoons vegetable oil; 1 14-ounce package firm tofu, cut into large dice; 2 teaspoons thinly sliced ginger; 12 cremini mushrooms, sliced; 4 ounces canned sliced bamboo shoots; 6 canned water chestnuts, sliced; 1 cup bean sprouts; 1/2 cup julienned carrots; 1 cup shredded Napa cabbage leaves; 2 ounces snow peas, trimmed

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Servings: 4

Cost: $10.36 /serving

Nectar Of The Gods: How To Make Buddha’s Delight

Instructions

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Step 1

Stir together all the sauce ingredients in a small bowl, making sure the cornstarch is dissolved well. Set aside.

Step 2

Heat a wok or a large skillet over medium-high to high heat. Swirl in 2 tablespoons of oil to the heated wok and coat the bottom. When you see wisps of white smoke, add the tofu, and stir-fry until light brown on the edges, about 2 minutes. Then add the ginger and stir-fry it until aromatic, about 30 seconds. Add all the remaining vegetables and keep them moving while searing. Don’t be scared to scrape the pan and fold the vegetables over many times. Cook for about 1 to 2 minutes or until the Napa cabbage gets bright green and starts to soften. Stir in the sauce, coat all the vegetables and tofu, and bring the sauce to a boil. The cornstarch will thicken into a glaze, about 1 minute. Remove from heat and serve immediately.

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