Ingredients
- 12 dried black mushrooms large, 3 oz
- 5 cups hot water boiling-, plus additional for soaking bean curd skins
- 2 bean curd skins dried, 2 oz total
- 1/2 pound bamboo shoots fresh or thawed frozen large
- 3 ounces bean thread noodles very thin, 2 small skeins; also known as cellophane, glass, or mung bean noodles
- 1/2 pound cake firm fresh tofu, or 1/2 cake from a 14- to 16-oz package, rinsed and drained
- 2 tablespoons peanut oil
- 2 garlic cloves
- 1 piece fresh ginger
- 1/2 cup ginkgo nuts peeled shelled fresh or frozen
- 1/3 cup vegetarian oyster sauce
- 1/4 cup light soy sauce preferably Pearl River Bridge brand
- 1/4 cup chinese rice wine preferably Shaoxing or medium-dry Sherry
- 3/4 teaspoon sugar
- 2 cups soybean sprouts fresh, 1/4 lb
- 2 romaine hearts, trimmed and quartered lengthwise, then cut into 2-inch pieces, 6 cups
Nutrition
- Calories : 230 calories
- Carbohydrate : 34 grams
- Cholesterol : 15 milligrams
- Fat : 8 grams
- Fiber : 4 grams
- Protein : 5 grams
- SaturatedFat : 1.5 grams
- Sodium : 900 milligrams
- Sugar : 3 grams
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