April 8th - Among Buddhists, celebrated as the birthday of Buddha
(563-483 B.C.). An estimated 350 millions persons currently profess
the Buddhist faith.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Buddha's Delight
Categories: Vegetables, Mushrooms, Nuts, Sauces
Yield: 8 servings

12 lg Dried black mushrooms (3 oz)
5 c Boiling-hot water; add'l for
- soaking bean curd skins
2 Dried bean curd skins (2 oz
- total)
1/2 lb Large bamboo shoots
3 oz Very thin bean thread
- noodles
1/2 lb Firm fresh tofu cake
+=OR=+
1/2 Cake from a 14 to 16 oz pkg;
- rinsed, drained
2 tb Peanut or vegetable oil
1 (1/2") piece fresh ginger;
- peeled, very thin sliced
2 cl Garlic; chopped
1/2 c Peeled, shelled ginkgo nuts
1/3 c Vegetarian oyster sauce
1/4 c Soy sauce
1/4 c Chinese rice wine or medium
- dry Sherry
3/4 ts Sugar
2 c Fresh soybean sprouts
2 Romaine hearts; trimmed,
- quartered lengthwise, in
- 2" pieces (6 cups)

Soak mushrooms in 5 cups boiling-hot water in a bowl,
keeping them submerged with a small plate and turning
mushrooms over occasionally, until softened and cool
enough to handle, about 30 minutes. Squeeze excess
liquid from caps back into bowl and reserve liquid, then
cut out and discard stems from mushrooms. Cut caps in 1"
wedges.

While mushrooms soak, carefully break bean curd skins in
half crosswise, then halve each portion crosswise again.
Transfer to a bowl, then add enough boiling-hot water to
cover and soak, turning occasionally, until softened,
about 30 minutes.

If using fresh bamboo, trim bottoms of shoots, then
halve shoots lengthwise with a sharp heavy knife. Pull
off and discard leaves from shoots, then remove any
blemishes with a sharp paring knife (don't worry about
natural dotted pattern along base of shoots).

Cover fresh or frozen bamboo with cold water by 1 inch
in a 2 quart saucepan and bring to a boil. Boil 2
minutes, then drain in a colander and rinse under cold
water. Repeat boiling and rinsing, then arrange bamboo
halves, cut sides down, on a cutting board and cut
bamboo lengthwise into 1/4" thick slices.

Soak noodles in cold water to cover until softened,
about 5 minutes, then drain in colander and transfer to
a bowl.

Drain bean curd skins in colander. When cool enough to
handle, squeeze dry and cut crosswise into 1-inch
pieces.

Halve tofu lengthwise, then cut each half crosswise in
1/2"-thick slices.

Heat oil in a 5 to 6 quart wide heavy pot over moderate
heat until hot but not smoking. Add ginger and garlic
and cook, stirring, 30 seconds. Add mushrooms, bean curd
skins, bamboo, and ginkgo nuts and cook, stirring, 2
minutes. Stir in oyster sauce, soy sauce, rice wine, and
sugar and simmer 1 minute. Add reserved mushroom-soaking
liquid and bring to a boil. Gently stir in tofu and
soybean sprouts, then reduce heat to low and simmer,
covered, 15 minutes. Gently stir in noodles and simmer,
covered, 5 minutes. Add romaine hearts (pot will be
full) and turn to coat, then simmer, covered, until
romaine is tender, about 5 minutes.

COOKS' NOTES: ┬╖ Mushrooms, bean curd skins, and noodles
can be soaked (but not drained) 1 day ahead and chilled
in their soaking liquid separately, covered. Drain
(reserve mushroom-soaking liquid) before using. ┬╖ Bamboo
shoots can be cooked 1 day ahead and cooled completely,
then cut and chilled in cold water, covered. Drain
before using. ┬╖ Buddha's Delight, without romaine, can
be made 2 hours ahead and kept at room temperature,
uncovered. Bring to a boil and proceed with recipe.

Makes 8 servings (as part of a Chinese meal)

RECIPE FROM: https://www.epicurious.com

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