Buddha's Delight Vegan Stir-Fry

Stir up the ultimate vegan stir-fry with wholesome ingredients including lotus root, ginkgo nuts, ginger, red dates, and shiitake mushrooms.

• Preparation Time: 30 mins
• Cooking Time: 14 mins
• Total Time: 44 mins
• Calories: 542 Calories

Ingredients

• 1 tablespoon vegetable oil
• 2 cups water
• ground black pepper to taste
• 1 carrot, sliced
• 1 (2 ounce) package cellophane noodles
• 3 tablespoons vegetarian mushroom oyster sauce
• 1 teaspoon mushroom seasoning
• 2 (1/2 inch) pieces fresh ginger, peeled and thinly sliced
• 4 ounces fried tofu, cut into 4 pieces
• 2 ounces lotus root, peeled and thinly sliced
• 2 ounces ginkgo nuts
• 1 ounce dried lily flowers, soaked in hot water
• 8 dried red dates
• 5 fresh shiitake mushrooms, diced
• 7 ounces napa cabbage, cut into small pieces
• 2 ounces snow peas
• 2 ounces fresh black fungus
• 1 tablespoon goji berries, soaked in water
• 1 ounce dried black moss (nostoc), rehydrated
• 0.5 teaspoon salt
• 0.5 teaspoon sesame oil
• 0.5 teaspoon white sugar
• 0.5 teaspoon cornstarch
• 2 fermented bean curd blocks

Recipe Instructions

Step 1

Mix water, fermented tofu blocks, oyster sauce, mushroom seasoning, 1/2 teaspoon salt, cornstarch, sesame oil, white sugar, and pepper together in a bowl until fermented tofu has dissolved.

Step 2

Cook vegetable oil and ginger in a skillet over medium heat for 30 seconds. Add tofu, lotus root, ginkgo nuts, lily flowers, red dates, shiitake mushrooms, and carrot. Cook until golden brown, about 5 minutes. Add cabbage, snow peas, black fungus, noodles, goji berries, and salt. Cook for another 3 minutes. Add moss and fermented tofu mixture; bring to a boil. Remove from heat and transfer to a serving dish.