Monday, September 13, 2010

Buddhist Delight

I have to tell you that one of the the single most interesting things about growing up Lander, is the people.  The diversity of people.  I always seem to come across people who have such interesting lives and story's.  From a Lab Tech who was kicked out of the White House for smoking weed on the roof with Ronald Regan's son, to an actor who was well know back in the 80's for the film St. Elmo's Fire, to a Dr. who competed and won the Ironman Triathlon.  Most recently, a high school classmate has accomplished something most impressive.  He has published a Book .  I have recently discovered his accomplishment via my Facebook page.  So, in honor of his accomplishment I am posting a Buddhist Recipe.  I haven't any idea if this is a traditional, authentic, or even original recipe, but I know its tasty.

Just some quick background on this recipe.  When I was taking my apprenticeship back in California under Executive Chef Charles Sutton, a few of us students were playing around in the kitchen after hours.  We had a going bet that a vegetarian recipe wouldn't sell as well against the Carnivore style of the same recipe.  So, with money on the table and sleep never being a necessity at our age, we went to town creating.  The next day we sent the 2 soups to the test restaurant.  At the end of the day, the Vegetarian version won out, selling 3 bowls to 1 bowl of the Carnivore version. 

Buddhist Delight

1 cup vegetable broth
2 tablespoons soy sauce
2 teaspoons sesame oil
1 teaspoon sugar
1 teaspoon salt
1 teaspoon freshly-ground white pepper
1 to 2 tablespoon canola oil
1 teaspoon minced garlic
1 teaspoon minced ginger
3 green onions cut 1" pieces
8 dried shiitake mushrooms soaked until soft, and thinly sliced
1 carrot thinly sliced
1 cup julienned bamboo shoots
1 cup sliced water chestnuts
1 15 oz can baby corn drained
1 pound snow peas
1 pound Napa cabbage cut 1" by 2" pieces
2 ounces dried bean thread noodles broken into 4" pieces,  and soaked in warm water
1 pound firm tofu cut 1" cubes
 rice of choice

In a Bowl mix Broth, Soy Sauce, Seasme Oil, Sugar, salt, and pepper.  Set aside.

Heat canola oil in wok Lodge Pro-Logic 14-Inch Cast-Iron Wok with Loop Handles or large deep skillet over high heat. Add garlic, ginger, green onions and mushrooms; stir-fry 1 minute. Add carrot, bamboo shoots, water chestnuts, corn, peas and cabbage; cook about 2 minutes.

Add your bowl of liquids, cover and cook 5 minutes.

Drain noodles, and add to wok with tofu. Reduce heat to low and cook until most of sauce is absorbed, about 15 minutes. Serve as is or over Rice of your choice.

I hope you enjoy! 

And to Matt, I wish your Book the best of luck in its sales, and safe passage to you and your wife as you travel the world together and apart.


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