Buddhist Three Delights (Vegetarian)
Three simple ingredients – shiitake, black fungus, and tofu skin – come together in a light yet savory dish that embodies Buddhist vegetarian cuisine.
Ingredients
10 items- Dried shiitake mushrooms 10 (about 20g)
- Dried black wood ear fungus 15g
- Dried tofu skin (fuzhu) 50g
- Vegetable oil 2 tbsps
- Ginger 3 slices
- Light soy sauce 1.5 tbsps
- Dark soy sauce 1 tbsp
- Sugar 1 tsp
- Cornstarch 1 tbsp
- Water 100ml
Nutrition
Steps （6 steps）
Place shiitake, black fungus, and tofu skin in separate bowls, cover with warm water and soak for about 30 minutes until softened. Remove shiitake stems, tear fungus into small pieces, cut tofu skin into diamond segments.
In a small bowl, combine light soy sauce, dark soy sauce, sugar, cornstarch and water. Stir well until sugar and starch are fully dissolved to make the sauce.
Heat a wok over medium heat, add vegetable oil and ginger slices. Stir-fry for about 30 seconds until fragrant and ginger edges curl.
Turn heat to high, add the soaked shiitake, fungus and tofu skin. Quickly stir-fry for about 2 minutes until the ingredients start to look dry and lightly seared.
Stir the sauce again, pour it along the sides of the wok. Keep stir-frying over high heat for 15-30 seconds until the sauce thickens and coats every piece.
Transfer to a serving plate. Garnish with red bell pepper strips or cilantro if desired (optional in Buddhist cuisine). Serve hot.
Tips
Using warm water speeds up soaking and preserves flavors. Always stir-fry on high heat for a crisp texture. Stir the sauce right before adding to prevent cornstarch from settling.
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