101. Buddha’s Delight

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Soak the fungi separately in room temperature water, and the shiitake mushrooms in 600mL hot water (after rinsing them to remove sand). Steep for at least 4 hours. Take the shiitakes out of the liquid and squeeze them, before removing their stems and chopping into slices. With the black and snow fungi, find their hard stems and remove them, before cutting them into bite size pieces.

Step 2

Blanch the vegetables seperately, the fungi for 2 minutes, the carrot and button mushrooms for 1 minute, and the bok choy for 30 seconds. Set aside.

Step 3

Cook the noodles as per packet instructions in boiling water, and coat in the sesame oil.

Step 4

Stir fry the the ginger in the vegetable oil in a wok, followed by adding the shiitake mushrooms, then the Shaoxing wine. After that, add the carrot, button mushroom, water chestnut, bamboo shoots, and bok choy, followed by the seasonings (oyster sauce, sugar, stock powder, pepper), and the reserved shiitake soaking liquid. Add a lid to ensure it comes to the boil and add the corn starch slurry, bit by bit, until you’ve got a sauce that is thickened, but not thick - syrupy. Turn off the heat and spoon it over the noodles to serve.