Buddha’s Feast

Ingredients

• 1.5 oz vermicelli noodles, soaked in hot water for 10 minutes and drained
• 1 oz dried shiitake mushrooms, soaked in hot water for 15 minutes (save the water and cut the mushroom into quarters)
• 1 can of whole straw mushrooms, drained
• ½ oz cloud ear fungus (organic if possible), soaked in hot water for 10 minutes and drained
• 1 can of whole baby corn, drained
• 4 oz king oyster mushrooms, cut in half and then into slices
• 3 oz celery stalks, sliced
• 12 oz Napa cabbage cut into 2-inch pieces
• 2 oz carrots cut into ¼-inch circles
• 2 oz snow peas or sugar snap peas
• 2 oz dried bean curd sheet, broken into squares and soaked in hot water for 10 minutes
• 4 cloves garlic, minced
• 2 tablespoons minced fresh ginger
• 1 tablespoon vegetarian oyster sauce
• 1 tablespoon light soy sauce
• 1 teaspoon dark soy sauce
• 2 tablespoon Shao Xing wine (divided)
• 2 teaspoon sugar
• ½ teaspoon salt
• ¼ teaspoon white pepper
• 3-4 tablespoons red fermented bean curd, smashed in a small bowl with a fork or spoon
• 1 cup water
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 tablespoon sesame oil (Kadoya)
• Oil to cook (a neutral oil such as grapeseed oil)

Instructions

1. 1
   Heat a pot of water to boil. Add the cloud ear fungus and baby corn for 30 seconds. Remove and set aside. Put in celery and carrots for 1½ minute. Take them out and set aside.
2. 2
   Mix in a bowl: the vegetarian oyster sauce, light soy sauce, dark soy sauce, 1 tablespoon Shao Xing wine, sugar, salt, and white pepper.
3. 3
   Heat up a wok or a deep pan with 2 tablespoons oil on medium heat. Add the garlic, ginger, and red fermented bean curd. Sauté for 20-30 seconds. Add the shiitake mushrooms, the Napa cabbage, the sliced king oyster mushrooms, the straw mushrooms, and continue for 30-40 seconds. Add the remaining 1 tablespoon Shao Xing wine.
4. 4
   Add the 1 cup water, including the saved water from the shiitake mushrooms. Add all of the blanched ingredients and the soaked dried bean curd sheet. Cover the wok and continue to cook for 5 minutes.
5. 5
   Add the mixed sauce from #2. Check for seasoning. Add salt if necessary.
6. 6
   Add the drained vermicelli noodles into the center of the wok where it will soak up a lot of the liquid. Put the lid back on for about 2 minutes.
7. 7
   Make a slurry by mixing the cornstarch and water together in a small bowl.
8. 8
   Add the snow peas (or sugar snap peas) to the wok. Add the slurry in and stir well.
9. 9
   Drizzle the sesame in and mix well. Turn off heat. Serve hot with other side dishes or white long grain rice.