| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Buddhist | Vegetable | 8 | Servings |
INGREDIENTS
| 9 | -(up to) | |
| 12 | Vegetables; nuts, etc. (up to) | |
| 2 | c | Water |
| 3 | tb | Soy sauce |
| 1 | ts | Sherry |
| 1/2 | ts | Salt |
| 4 | tb | Oil |
| 1 | tb | Cornstarch |
| 1 | pn | Sugar |
| 3 | tb | Water |
| 1 | ts | Soy sauce |
| 1/2 | ts | Salt |
| 3 | dr | Sesame oil; more or less |
INSTRUCTIONS
1. Select 9 to 12 of the ingredients listed in "Buddhist Vegetable Dish Dried Ingredients", "Buddhist Vegetable Dish Fresh Ingredients", or "Buddhist Vegetable Dish Misc Ingredients", choosing some from each category: dried, fresh and miscellaneous. (Although less typical, as few as 4 or 5 ingredients may be used.) Prepare each ingredient, as indicated. 2. Combine water, soy sauce, sherry and salt. 3. Heat oil. Add selected ingredients, and stir-fry 3 to 5 minutes. (This will take a large pan. If one is not available, cook 3 or 4 ingredients at a time, then assemble them in step 5 and reheat before adding cornstarch paste.) 4. Add water-soy mixture and heat quickly; then simmer, covered, until vegetables are tender (about 15 minutes). 5. Blend cornstarch and sugar to a paste with remaining cold water, soy sauce and salt; then stir in to thicken. Sprinkle vegetable mixture with sesame oil; stir in and serve. NOTE: This vegetarian dish iS known as the Feast of Arahats or Food for the Saints; the Chinese name is Lo (or Loo) Hon Ji, or Lohan Tsai. It will keep about a week and can be reheated several times without loss of flavor. VARIATION: In step 4, stir 2 tablespoons Chinese red cheese, mashed, into the water-soy mixture; then heat quickly. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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