Vegetarian Buddha's Delight

I love stir-frying cellophane or glass noodles with or without meat, with combination of eggs, cabbages, carrots, dried black fungus and dried shiitake mushrooms.  Recently, I came across an online recipe which is a Vegetarian Dish and it uses red fermented  bean curd, and this is indeed a recipe which really captivates me.  I have been looking forward to cook this dish, and it didn't take me long to do so.... here's to share...

Ingredients:

2 bundles glass noodles (soaked to softened and drain)

3 dried shiitake mushrooms (soaked and sliced)

1 handful Black fungus (soaked and drained)

1 bowl beech mushrooms

5 leaves Napa cabbage (washed and cut)

1 packet Baby corn (washed and halved vertically)

1/2 Red carrot (peeled and sliced)

For cooking:

3 cubes Red fermented bean curd (mashed into paste)

4 slices ginger (peeled)

1 tbsp. cooking oil

1/2 tbsp. Sesame oil

Sauce:

1 tbsp. oyster sauce

1 tbsp. light soy sauce

1 tsp. sugar (to taste)

1/2 tsp. salt

1/4 tsp. ground white pepper

Methods:

1. Briefly blanch all the vegetables in boiling water and set them aside.
2. In a wok, heat a tablespoon of cooking oil and saute the sliced ginger.  Add the fermented bean curd paste and stir until fragrant.  Remove the sliced ginger.
3. Add all the vegetables into the wok and pour in the sauce ingredients.  Give it a quick stir.
4. Create a small space in the center of the vegetables and add the softened glass noodles.  Cover the wok with a lid and let it simmer for a few minutes to allow the flavors to absorb.
5. Once the vegetables are tender, drizzle with sesame oil and stir to combine.
6. Remove the dish onto a serving plate and enjoy!

This delicious recipe is adapted from 'jaida_ow' with slight adjustments to suit my cooking preference.