Buddha's Delight - updated

This well-known to all of you that follow similar-to-mine dietary restrictions and had to visit and Chinese non-vegetarian restaurant only to find that this was the only dish we could have from the menu :)

This is my own variation, it does not add much to it, it just more westernized (no jujubes and ginko nuts that is then it is harder to find up here).

This past summer I had a great "Buddha's Delight" dish in LA during the YC, I do not know if Adam remembers it ... but I think that we can both agree it was delightful!

So here goes ...

INGREDIENTS

* 6 Chinese dried black mushrooms (if you eat anything like me, put 8)
* Salt or a few table spoons of Tamari- or Soy-sauce for those avoiding salt
* 5 tablespoons plus 1 teaspoon vegetable oil
* A packet of Soba noodles (I use the Clearspring ones) or for those who still go Chinese, 55 grams / 2 ounces mung-bean "cellophane" noodles or threads
* 1/4 cup dried hair seaweed, firmly packed
* 1/2 cup apple-cider or sweet-rice vinegar
* 2 tablespoons tree ear fungus
* 2 tablespoons silver ear mushroom (or white jelly fungus)
* 4 rectangles dried bean-curd skin (about 12.5 x 2.5 centimeters each)
* half a pack of smoked tofu (I personally like the Taifun Organic Tofu w/ Smoked
Almond & Sesame, this is easily found in the UK, ie in RealFoods, see pic)
* 2 quarter-sized slices of fresh ginger
* 2 large carrots finely sliced
* 1 cup snow peas (the frozen ones - quicker this way)
* 1/4 cup lime juice (or lemon juice)
* 1/4 cup water
* 1 tablespoon minced fresh coriander (Zuzia, you would love this)


METHOD

Preparation

Rinse the Chinese mushrooms and soak them in 1-2 cups hot water for half an hour (depending of how many mushrooms you use). Then simmer them, covered, in the same water with a teaspoon of salt or soy-sauce and 1 teaspoon of the vegetable oil for 15 minutes. Cut off the stems and discard. Slice the caps in half. Reserve the mushroom liquid in case you need it.
Dried mushrooms can easily be found at any Chinese supermarket.

If you use Soba noodles, just cook them as usual, that is boil them in water for 5 minutes. If you go with Chinese-style, soak the mung-bean noodles in 6 cups cold water for half an hour. Drain and put them in a bowl.

Soak the hair seaweed in a mixture of 1/2 cup hot water and 1/2 cup vinegar for an hour. Then swish the seaweed in its soaking water, rinsing it and separating the strands. Drain and put it in a saucer, separating the strands again.

Soak the tree ear fungus in 1 cup water for half an hour and the silver ear fungus in a separate cup the same amount of time. Drain both and rinse under running water. Feel with your fingers off any hard, coarse sections or knots. Put them together in a bowl.

Cut each bean-curd skin, crosswise, into three pieces and rinse in hot water.


Cooking

Arrange all your ingredients near the stove. Now heat the 5 tablespoons oil in a wok or a wide saucepan over a medium flame. When hot, put in the ginger and carrot. Stir and fry for 1-2 minutes.

Put in the tree ear and silver ear fungus. Stir once. Add snow peas and mushrooms. Stir and fry for 1 minute. Add the soba or cellophane noodles, hair seaweed (make sure that the strands are separated), bean-curd skin, lime/lemon w/ water and soy/tamari sauce. Bring to a boil. Cover, lower heat and simmer gently for 5 minutes. There should he some liquid left at the bottom of the wok. If there is not, add some of the mushroom liquid. Add the 1 spoon of vegetable oil and stir. Turn off the heat.

Sprinkle with minced coriander just before serving.


NOTES

One may choose to replace snow peas and carrots with baby corn and Chinese cabbage.
Love this dish !!!