holiday dish

This meaningful New Year's vegetarian dish is a fan favorite!

Buddha's Delight (賀年齋菜)

oz bamboo fungus

1.5 oz vermicelli noodle

oz dried shiitake mushroom

0.5 oz cloud ear fungus

oz seafood mushroom

oz king oyster mushroom

oz celery

oz napa cabbage

oz carrot

baby corn

oz sugar snap peas

oz dried beancurd sheet

tbsp Kikkoman® Vegetarian Oyster Sauce

tbsp Kikkoman® Soy Sauce

tsp Kikkoman® Tamari Soy Sauce

tbsp cooking wine

tsp sugar

salt

0.25 tsp white pepper powder

1.5 oz red fermented bean curd

garlic

tbsp ginger

oz corn oil

tbsp corn oil

tbsp Kikkoman® Sesame Oil

water

cornstarch

Soak dried ingredients

In separate bowls of warm water, soak the bamboo fungus, vermicelli noodles, and cloud ear fungus.

Chop vegetables

Trim the ends off of the seafood mushrooms, and give them a quick clean.

Make sauce

In a small bowl, smash the red fermented bean curd down into a rough paste.

Fry & blanch

Heat up a wok or a pan with oil on high heat. When the oil reaches 160°C (320°F), fry the cut-up beancurd sheets in small batches, until they float to the surface, which should take about 8 seconds.

Stir-fry ingredients

Heat your wok on high heat for about a minute, add the oil that you set aside from frying the dried beancurd sheets, and then turn the heat down to medium.

Add water & continue stir-fry

Add water, which includes the water that the shiitake mushrooms were soaking in.

Add sauce & vermicelli

Add all of the sauce that we mixed earlier.

Add slurry, peas, & sesame oil

Prepare a slurry by mixing cornstarch and water in a small bowl.

Taste test & plate

Taste to adjust the flavors and plate once it's to your taste! This is usually served in a large serving bowl or plate and everyone can take the amount they want.

https://www.youtube.com/watch?v=OvQsDs7v8TA

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Buddha's Delight (賀年齋菜)

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Buddha's Delight (賀年齋菜)

The most viewed holiday dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine