Kung Hei Fat Choy!! Happy Chinese New Year everyone! No surprise, Mr.S and I celebrated Chinese New Year with..... of course, FOOD! Different family has different Chinese New Year dinner traditions, but usually a vegetarian dish is served among with other meat dishes. Buddha's delight is one of them. I love how easy it is to make and you can choose any vegetable that you like to add to this dish.
Ingredients
* 1 1/2 teaspoon soy suace
* 1/2 teaspoon sesame oil
* 2 tablespoon oyster sauce
* 1 tablespoon ginger, grated
* 1 cup shitaki mushroom (if use dry, then soaked and drained), sliced
* 2/3 cup water
* 1/2 cup cloud ear
* 1 cup fried tofu
* 1/2 cup fresh bamboo shoots
* 1/2 cup baby corn
* 2 cup snap peas
* 2 green onion, chopped
Directions
1. In a small bowl, mix 1 tablespoon oyster sauce, soy sauce, and sesame oil. Set aside. Heat wok in medium high heat. Drizzle oil to wok then add ginger and mushroom. Cook for 3 minutes, add 1 tablespoon oyster sauce and water then cook for 10 minutes.
2. Add cloud ear and cook for 5 mins. Stir in the rest of the ingredients and the sauce. Sprinkle with green onion and serve hot.
Ingredients
* 1 1/2 teaspoon soy suace
* 1/2 teaspoon sesame oil
* 2 tablespoon oyster sauce
* 1 tablespoon ginger, grated
* 1 cup shitaki mushroom (if use dry, then soaked and drained), sliced
* 2/3 cup water
* 1/2 cup cloud ear
* 1 cup fried tofu
* 1/2 cup fresh bamboo shoots
* 1/2 cup baby corn
* 2 cup snap peas
* 2 green onion, chopped
Directions
1. In a small bowl, mix 1 tablespoon oyster sauce, soy sauce, and sesame oil. Set aside. Heat wok in medium high heat. Drizzle oil to wok then add ginger and mushroom. Cook for 3 minutes, add 1 tablespoon oyster sauce and water then cook for 10 minutes.
2. Add cloud ear and cook for 5 mins. Stir in the rest of the ingredients and the sauce. Sprinkle with green onion and serve hot.
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