Buddha’s Delight Vegetable Stew

Traditionally served on New Year’s Day, this mildly flavored vegetable stew is well suited to most palates. For extra punch, 1 to 2 teaspoons of Chinese chili paste can be added along with the toasted sesame oil. Dried lily buds are available at most Asian markets—if you can’t locate these golden-hued unopened flowers, omit them from the recipe. Dried sheets of bean curd or tofu skin, broken into small pieces, can replace the bean curd sticks, or tofu bamboo. Cubed extra-firm tofu can replace either dried variety, if necessary.

MAKES 4 TO 6 SERVINGS

4 ounces dried bean curd sticks or tofu bamboo (about 4 sticks, depending on length), broken into 6-inch lengths, soaked in boiling water to cover until softened, about 30 minutes, drained well

1 tablespoon peanut oil

2 scallions, white and green parts separated, thinly sliced

1 tablespoon finely chopped fresh ginger

8 dried shiitake mushrooms, soaked in hot water to cover 20 minutes, or until softened, rinsed, drained, stemmed, thinly sliced

1⁄2 cup dried lily buds, soaked in hot water to cover 20 minutes, or until softened, rinsed, drained well

1⁄2 pound frozen bamboo shoots, cooked according to package directions, drained, or 8 ounces canned bamboo shoots, cooked in boiling water 1 minute, drained

1 cup sliced fresh water chestnuts, or 1 cup sliced, rinsed, and drained canned water chestnuts

1⁄2 cup shredded carrots

4 ounces fresh snow peas, trimmed, halved diagonally

1 cup shredded Napa or green cabbage

1⁄4 cup canned or vacuum-packed ginkgo nuts, rinsed and drained

1⁄2 cup low-sodium vegetable broth, plus additional, as needed

1⁄4 cup vegetarian oyster sauce or mushroom soy sauce

2 tablespoons regular reduced-sodium soy sauce

2 tablespoons Shaoxing rice wine, dry sherry, sake, or dry white wine

2 tablespoons black bean sauce with garlic 1 tablespoon dark soy sauce

1 teaspoon sugar

1 (3.75-ounce) package cellophane noodles, or mung bean threads, soaked in hot water to cover 10 minutes, or until softened, drained, cut into 6-inch lengths

1 tablespoon toasted (dark) sesame oil

Cut the bean curd sticks crosswise into 1-inch pieces and set aside. In a wok or large deep-sided nonstick skillet with a lid, heat the peanut oil over medium-high heat. Add the white parts of the scallions and ginger and cook, stirring, 1 minute. Add the mushrooms and lily buds and cook, stirring, 1 minute. Add the bamboo shoots, bean curd sticks, water chestnuts, and carrots, and cook, stirring, 1 minute. Add the snow peas, cabbage, and nuts and cook, stirring, 1 minute. Add the broth, oyster sauce, regular soy sauce, rice wine, black bean sauce, dark soy sauce, and sugar and let come to a boil. Reduce the heat to low and add the cellophane noodles, scallion greens, and sesame oil; cook, covered, 5 minutes, stirring occasionally, or until noodles and dried bean curd sticks are tender, adding additional broth as needed. Serve warm.

{PER SERVING} Calories 336 • Protein 10g • Total Fat 10g • Sat Fat 2g • Cholesterol 0mg • Carbohydrate 53g • Dietary Fiber 8g • Sodium 878mg

hancheng

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