1/4 cup black tree-ear fungus
1/4 cup dried snow fungus
3 ounces dried bean-curd stick
2 ounces dried bamboo piths
2 ounces long rice (dried mung-bean thread)
1 cup vegetable oil
8 ounces fresh tofu (bean curd), cut in 1-inch cubes
4 cups shredded won bok (Chinese cabbage)
1/2 cup sliced carrots
1/2 cup bamboo shoots
3 tablespoons soy sauce
2 tablespoons sugar
3 cups water
1/2 cup black mushrooms, soaked and rinsed
1/2 cup straw mushrooms
1/2 cup raw peanuts
1 teaspoon sesame oil
Salt to taste

In separate bowls of warm water, soak the following for 15 minutes each, then rinse and drain: black tree-ear fungus, dried snow fungus, dried bean-curd stick, dried bamboo piths, and long rice.

In a wok or skillet, heat vegetable oil over medium-high heat to 375 degrees. Deep-fry fresh tofu squares for 5 minutes or until golden. Remove and drain tofu on paper towels. Pour off all but 1/4 cup oil.

Reheat wok to medium heat. Add won bok, carrots and bamboo shoots; stir-fry 1 minute.

Add black tree-ear fungus, snow fungus, bean curd sticks, bamboo piths, long rice, fried tofu, soy sauce and sugar. Toss to mix well.

Add 3 cups water, black mushrooms, straw mushrooms and raw peanuts. Return to a boil, reduce heat to medium-low, cover and simmer 20 minutes or until vegetables are tender and flavors absorbed. Season with sesame oil and salt.

400 calories
28 grams total fat
3 grams saturated fat
no cholesterol
560 milligrams sodium.*

Buddha's delight dish: