BUDDHA'S DELIGHT

Ingredients

2 Tbsp Peanut oil
1 ea Small hot red pepper, leave whole
½ ea Onion, cut in half and sliced thin, (no rings)
1 hd Chinese cabbage, cut in 1 ½ inch pieces
3 ea Carrots, sliced on an angle, make them thin
1 ea Red bell pepper, seeded and cut into chunks
4 ea Green onions, sliced on a diagonal (separate the white from the green)
1 can baby corn, drained
1 can Bamboo shoots, drained and sliced
1 can Water chestnuts, drained and sliced
1 can Straw mushrooms, drained
1 cup Green pea pods, ends cut off and tough strings pulled
1½ cup Chicken stock
6 ea Shitaki mushrooms, thinly sliced. Dried can be used. Just soak them in boiling water for 30 minutes and drain before removing the stems (discard the stems) and slice the caps.
2 Tbsp Corn starch and 4 Tbsp Water mixed together in a small dish and set aside

Make up a selection of vegetables below to add in to the stir fry, substitute your own or just leave some out if you can't get them.
2 cup Bean sprouts
1 ea Green bell pepper, seeded and cut into chunks
1 ea Small piece fresh ginger, chopped


Sauce

2 Tbsp Chili paste with garlic
2 Tbsp Bean sauce, white (available in most Chinese markets)
4 Tbsp Oyster sauce
2 Tbsp Hosing sauce
2 Tbsp Lite soy sauce, (regular will work)
½ cup Chicken stock

Directions

Cut all of the vegetables to stir fry size and set aside in small bowls.
Place all of the sauce ingredients in a bowl and mix. Set aside.
Mix the water and corn starch together in a bowl. Set aside.
Heat the wok or frying pan over medium heat and add the peanut oil to the pan. Add the small whole red pepper and stir fry in the hot oil for two minutes. Remove the pepper and discard it. Add the onion and the white part of the green onions and stir fry for two minutes. Turn the heat to high and add the carrots and pea pods. Stir fry for one minute. Add the red pepper and stir fry for one minute. Add the Chinese cabbage and stir fry for two minutes. Add the chicken stock. Add the baby corn, Bamboo shoots, the water chestnuts, shitaki mushrooms and straw mushrooms. Stir and put a lid on the pan to help heat everything up. In about two to three minutes stir and then add the bowl of sauce ingredients. Stir and replace the lid for another two to three minutes. Reduce the heat to medium, uncover the pan and add the corn starch and water mixture. Stir to mix all of this together and let it heat for another two minutes. Put in a serving dish and sprinkle the green onion tops on the steaming dish. Serve hot with rice and fried Chinese noodles. Goes real well with the Pork and Eggplant dish in this section.

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