[G4G] cafe Vegetarian

Cook Time: 15 minutes

Total Time: 15 minutes

Yield: 6

I did not add any soy sauce as the prepared vegetables I used were already seasoned. If you don't use these, season with a little soy sauce or vegetarian oyster sauce. Vegetarian Sausage contains gluten, so if you're gluten-free, leave this out.

Ingredients

• 4 dried shitake mushrooms
• 1/4 cup dried daylily buds
• 2 tablespoons dried wood ear fungus
• 1 1.7 ounce pack mung bean noodles
• 1 tablespoon olive oil
• 1 slice ginger, the size of a quarter, minced
• 1 square fermented bean curd, mashed up, optional
• 2 cups bok choy or napa cabbage, cut into bite size pieces
• 1 9-ounce can Vegetarian Sausage with Mushrooms, and Bamboo Shoots (leave out for gluten-free version)
• 1 10-ounce can Sauteed Dried Tofu and Bamboo Shoots
• a drizzle of sesame oil

Directions

1. Soak mushrooms, tiger lily buds and wood ear fungus in water overnight. To keep ingredients immersed, place a wet folded paper towel on top; strain and reserve soaking liquid.
2. Cut mushrooms in halves or quarters depending on the size. Cut off tough ends of tiger lily buds. Cut black wood ear fungus into bite size pieces.
3. Soak mung bean noodles for 1/2 hour or longer; strain. Use scissors to cut into 2" lengths.
4. Heat oil in a wok or large pan. Saute ginger until fragrant, just a few seconds. Add mushrooms, day lily buds,wood ear fungus, Vegetarian Sausage with Mushrooms and Bamboo Shoots, and Sauteed Dried Tofu and Bamboo Shoots. Saute 3-4 minutes. Add 3/4 cup reserved soaking liquid and fermented bean curd. Cover and cook 5-7 minutes. Add mung bean noodles and bok choy. Cover and cook another 2 minutes. Drizzle with sesame oil.

--
您收到此邮件是因为您订阅了Google网上论坛中的"参考消息(G4G)"论坛。
要退订此论坛并停止接收此论坛的电子邮件，请发送电子邮件到go2group+unsubscribe@googlegroups.com。
要发帖到此论坛，请发送电子邮件至go2group@googlegroups.com。
通过http://groups.google.com/group/go2group访问此论坛。
要查看更多选项，请访问https://groups.google.com/d/optout。