1.
Wash dried mushrooms, soak in 2 cups cold water for ½ hour to reconstitute. Squeeze excess water from mushrooms and set water aside
2.
Wash dried fungus, cover with water to reconstitute, throw away water once fungus has softened
3.
Cover dried bean curd sticks with water to reconstitute, then cut into 1½ inch strips
4.
Wash all vegetables. Cut Napa cabbage into 1 inch pieces. Cut cauliflower & broccoli into bite size florets, about 1.5” x 1.5”
5.
Heat wok on medium heat for approximately 1 minute. Add cooking oil and let oil heat up for approximately 30 seconds. Add fermented bean curd cubes, mashing cubes with the back of spatula.
6.
Add garlic, mushrooms, fungus and bean curd strips and stir fry on medium heat approximately 1 minute
7.
Add mushroom water, sesame oil, light soya sauce, mushroom soy and bring sauce to a boil. Cover wok and simmer on low heat for 30 minutes
8.
Add remaining vegetables, and if necessary, more water to make sure vegetables are at least half covered by sauce. Stir occasionally to make sure all ingredients are nicely coated by sauce. Add white pepper to taste. Cook on low heat for another 7 to 10 minutes, until vegetables are cooked through. Do not overcook vegetables
9.
Turn fire off and plate Buddha’s Delight into deep serving bowl
