Recipe - Basic Buddhist Vegetable Dish

9 (up to)
12 Vegetables; nuts, etc.
1 (up to)
2 cup Water
3 tablespoon Soy sauce
1 teaspoon Sherry
One half teaspoon Salt
4 tablespoon Oil
1 tablespoon Cornstarch
1 pn Sugar
3 tablespoon Water
1 teaspoon Soy sauce
One half teaspoon Salt
3 dr Sesame oil; more or less

1. Select 9 to 12 of the ingredients listed in "Buddhist Vegetable Dish
Dried Ingredients", "Buddhist Vegetable Dish Fresh Ingredients", or
"Buddhist Vegetable Dish Misc Ingredients", choosing some from each
category: dried, fresh and miscellaneous. (Although less typical, as few as
4 or 5 ingredients may be used.) Prepare each ingredient, as indicated.

2. Combine water, soy sauce, sherry and salt.

3. Heat oil. Add selected ingredients, and stirfry 3 to 5 minutes. (This
will take a large pan. If one is not available, cook 3 or 4 ingredients at
a time, then assemble them in step 5 and reheat before adding cornstarch
paste.)

4. Add watersoy mixture and heat quickly; then simmer, covered, until
vegetables are tender (about 15 minutes).

5. Blend cornstarch and sugar to a paste with remaining cold water, soy
sauce and salt; then stir in to thicken. Sprinkle vegetable mixture with
sesame oil; stir in and serve.

NOTE: This vegetarian dish iS known as the Feast of Arahats or Food for the
Saints; the Chinese name is Lo (or Loo) Hon Ji, or Lohan Tsai. It will keep
about a week and can be reheated several times without loss of flavor.
VARIATION: In step 4, stir 2 tablespoons Chinese red cheese, mashed, into
the watersoy mixture; then heat quickly.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.