MIXED VEGGIE BUDDHA’S DELIGHT
This tasty veggie bowl is chock-full of fresh, tasty ingredients so expect a flavour explosion with every single bite.
It’s pretty hard to beat a tasty Chinese takeaway but this recipe definitely comes close. Kwoklyn Wan’s fab new recipe cookbook covers a variety of popular Chinese takeaway dishes which you can make at home and which taste just as good (trust me I’ve tried a few already).
This Veggie Buddha’s Delight is full of amazing ingredients making it tasty and healthy – a complete win-win!
1 nest of dried rice noodles (vermicelli)
2 tbsp groundnut oil
3cm (1¼in) cube of fresh ginger peeled and sliced
2 garlic cloves, thinly sliced
2 spring onions (scallions), halved then sliced lengthways
1 onion, diced
5 dried Chinese mushrooms, rehydrated in hot water, drained and sliced into strips
50g dried wood ear mushrooms, rehydrated in hot water, drained and sliced into strips
60g (½ cup) tinned straw mushrooms
2 bok choy, cut into bite-sized pieces
1 carrot, sliced
60g (½ cup) tinned bamboo shoots
6 baby corn cobs, halved lengthways
2 tbsp rice wine
2 tbsp oyster sauce (or vegetarian oyster sauce)
1 tbsp light soy sauce
½ tbsp dark soy sauce
1 tsp granulated sugar
240ml (1 cup) vegetable stock
2 tbsp cornflour (cornstarch) mixed with 4 tbsp water
1 tsp sesame oil
Place the vermicelli noodles in a bowl and pour over boiling water.
Soak for 3 minutes, then drain and set aside.
Place a wok over a medium to high heat, add the oil, ginger, garlic
and spring onions and stir-fry for 30 seconds, until fragrant.
Add the onion and stir-fry for a further minute. Add all the mushrooms, bok choy, carrot, bamboo shoots and baby corn and fry for a further 3 minutes.
Add the remainder of the ingredients (except the noodles, cornflour mixture and sesame oil) and bring to a boil.
Lower the heat and simmer for 2 minutes, then slowly pour the cornflour mixture into the sauce, stirring continuously, to thicken.
Remove from the heat, stir in the noodles and sesame oil, and serve.
The Chinese Takeaway Cookbook by Kwoklyn Wan (Quadrille £15) Photography: Sam Folan