Lor Horn Jai – Buddha’s Delight Recipe |
Ingredients: Serves 6 |
½ cup fresh or canned gingko nuts 2 cups water 3 tablespoons peanut oil 1 tablespoon minced fresh ginger ½ teaspoon salt ½ cup julienned lotus root in 2- by ½-inch pieces ½ cup julienned carrot in 2- by ½-inch pieces ¼ cup julienned bamboo shoots in 2- by ½-inch pieces 2 water chestnuts, julienned (¼ cup) ½ cup Chinese celery cut in 2-inch pieces ⅓ cup snow peas cut in ½-inch pieces, strings removed 5 Chinese dried black Shiitake mushrooms (⅓ cup), soaked in hot water for 45 minutes, squeezed dry, stems removed, and julienned 30 dried tiger lily buds, soaked in hot water for 30 minutes, squeezed dry, hard ends removed, and cut in half 4 slices dried bean curd, soaked in hot water for 30 minutes and julienned Very light 1-inch hair seaweed, torn from a bundle, soaked in hot water for 20 minutes, washed, and drained 3 tablespoons Vegetable Stock For the sauce: ¼ cup Vegetable Stock 1 teaspoon sesame oil 1¼ teaspoons sugar 2 teaspoons dark soy sauce 1 tablespoon cornstarch Pinch freshly ground white pepper |
Method: To prepare fresh ginkgo nuts, crack the shells, remove the nuts, and boil in the water for 20 minutes. Remove from the pot and allow to cool. Remove the skins and interior shoot and reserve. Or use canned nuts. Combine the sauce ingredients in a bowl and reserve. Heat a wok over high heat for 45 seconds. Add the peanut oil and coat the wok with it using a spatula. When a wisp of white smoke appears, add the ginger and salt and stir briefly. Add the lotus root and stir for 30 seconds. Add the carrot and stir briefly. Add the bamboo shoot and stir briefly. Add the water chestnuts and stir briefly. Add the celery and stir briefly. Add the snow peas and stir briefly. Add the mushrooms and stir briefly. Add the tiger lily buds and stir briefly. Add the bean curd and stir briefly. Add the hair seaweed and stir to mix well. Add the 2 tablespoons of the stock and stir well. Add the reserved ginkgo nuts and stir well. Let all the vegetables cook together for 5 minutes, stirring. It may be necessary to add the remaining tablespoon of stock during this period if the mixture dries. Make a well in the center of the mixture, stir the sauce, pour in, and mix well. When the sauce bubbles and darkens, the dish is done. Turn off the heat, transfer the mixture to a heated platter, and serve. |
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