Buddha’s Feast is one of those vegetarian dishes that all carnivores find difficult to resist.  Abstaining from eating meat is a religious prescription in certain faiths and cultures and Buddhists (who believe in reincarnation) feel that being a vegetarian will not only improve the karma but improve one’s position in the next life. Over and above that Buddha was a vegetarian and an inspiration to all Buddhists. The lily buds and water chestnuts may be a little unusual but most Chinese delis all over the world stock them and if they don’t, they’ll be able to give advice on a good substitute.

Ingredients

• 4 dried Shiitake or Chinese black mushrooms
• 250 ml dried lily buds
• 4 dried bean curd sticks
• 250 ml bamboo shoots, sliced
• 6 fresh water chestnuts, peeled and finely chopped
• 2 large carrots, peeled, cut in half and then lengthways into matchsticks
• 400 ml shredded Chinese cabbage
• 120 g mange tout peas, stringed and cut in half
• 150 g tinned gingko nuts, drained
• 1 tbsp fresh ginger, peeled and crushed
• 1 tbsp lightly toasted sesame seeds

Sauce

• 4 tbsp reserved mushroom soaking liquid
• 1 tbsp Shaoxing rice wine
• 1 tbsp dark soy sauce
• 1 tsp sugar
• 1 tsp sesame oil

Other

• Peanut oil for stir-frying, as needed
• Salt to taste

Method

• In separate bowls, soak the mushrooms, dried lily buds, and dried bean curd sticks in hot water for 20 to 30 minutes to soften, after which you squeeze out any excess liquid.
• Reserve the mushroom soaking liquid, straining it if necessary to remove any grit.
• Remove the stems and halve the mushroom tops (optional).
• Combine the reserved mushroom soaking liquid with the Chinese Shaoxing rice wine, the dark soy sauce, the sugar and the sesame oil and set aside.
• Heat the wok over medium-high to high heat and add 2 tablespoons of peanut oil to the heated wok.
• As soon as the oil is hot, add the carrots and stir-fry for 1 minute, then add the dried mushrooms and lily buds, stir-frying for another minute, add the water chestnuts, bamboo shoots, mange tout peas and ginger.
• Stir in the shredded cabbage and gingko nuts and add the bean curd sticks.
• Finally add the sauce ingredients and bring to a boil.
• Cover the wok, turn down the heat and allow the vegetables to simmer for 4 minutes.
• Check and correct the seasoning and serve hot immediately.