Buddha's Delight

__NOTOC__
== Ingredients ==
* 8 chinese dried mushrooms
* 2 oz dried bean thread noodles, broken into 4-inch pieces
* 1½ tbsp vegetable oil
* 3 scallions (white and light green parts), cut into 1-inch pieces
* 1 small clove garlic, minced
* 1 tsp grated fresh ginger
* 1 medium carrot, thinly sliced on diagonal
* ½ cup canned sliced water chestnuts
* ½ cup canned bamboo shoots, julienned
* 15 oz can baby corn, drained
* 8 oz snow peas, strings removed
* 8 oz Chinese (napa) cabbage (¼ small head), cut into 2 x 1-inch pieces
* 8 oz firm tofu, drained and cut into 1-inch cubes
* 2 tbsp soy sauce
* ⅔ cup vegetable broth
=== Sauce ===
* 2 tsp dark sesame oil
* 1½ tsp sugar
* ½ tsp salt
* ¼ tsp ground white pepper
== Directions ==
=== Sauce ===
# In small bowl, mix all sauce ingredients.
# Set aside.
=== Vegetables ===
# In medium bowl, soak mushrooms in ½ cup cold water until softened, about 30 minutes.
# In another bowl, soak noodles in hot (not boiling) water to cover 5 minutes.
# Drain mushrooms and squeeze dry (reserve soaking water to use in soups).
# Cut off and discard stems; thinly slice caps and set aside.
# Drain noodles and set aside.
# In wok or large deep skillet, heat vegetable oil over high heat.
# Add mushrooms, scallions, garlic and ginger and stir-fry 1 minute.
# Add carrot, water chestnuts, bamboo shoots, baby corn, snow peas and cabbage and stir-fry 2 minutes.
# Add sauce, cover and cook 5 minutes.
# Gently stir in noodles and tofu until well coated.
# Reduce heat to low, cover and cook until most of the sauce is absorbed, about 15 minutes.
# Serve at once.
Category:Baby corn Recipes
Category:Bamboo shoot Recipes
Category:Carrot Recipes
Category:Firm tofu Recipes
Category:Napa cabbage Recipes
Category:Sesame oil Recipes
Category:Shiitake mushroom Recipes
Category:Snow pea Recipes
Category:Vegetable stock and broth Recipes
Category:Vegetarian Recipes