Ginkgo Dreams - Celebrating Ginkgo

While this isn’t the first recipe for Buddha’s Delight featured at Ginkgo Dreams, it’s the first meant to be served as a cold salad.

* 1 cup baby bok choy or bok choy hearts * 1/3 cup bean sprouts, brown tips removed * 4 slices peeled lotus root, cut crosswise to ¼ inch thickness * ¼ cup canned gingko nuts, drained * 1 cup trimmed sugar snap peas * ¼ cup dried wood ear mushrooms, soaked in hot tap water until softened, drained, and torn in half * ¼ cup canned straw mushrooms, drained * ¼ cup dried lily buds, soaked in hot tap water until softened, drained * 1/3 cup sliced water chestnuts * ¼ of a small red bell pepper, seeds and ribs discarded, cut into strips about 1½ inches long and ¼ inch wide * 2 tablespoons dark sesame oil * 2 scallions, white part only, trimmed and sliced diagonally into ¼ inch pieces * 6 large garlic cloves, peeled and sliced ޠinch thick * 2 tablespoons soy sauce * 1 tablespoon sugar * 1 tablespoon Chinese black or balsamic vinegar Bring a large saucepan of water to a boil over high heat. Add the bok choy and cook for 10 seconds. Then add the bean sprouts and lotus root, and cook for 5 seconds. Add the gingko nuts, sugar snap peas, mushrooms, dried lily buds, water chestnuts, and bell pepper. Return to a boil and cook for 1 minute. Drain in a colander. Run cold water over the vegetables for 3 minutes. Place the colander on a plate or bowl to catch the excess water, and refrigerate at least 30 minutes. Heat a large wok over high heat. Add the sesame oil, then the scallions and garlic, and stir-fry just until the garlic is fragrant without turning brown, about 10 seconds. Transfer to a small bowl. Place the chilled vegetables in a serving bowl. Add the sesame oil mixture to the vegetables. Combine the soy sauce, sugar, and vinegar in a small bowl, stirring to dissolve the sugar, and pour over the vegetables. Toss well, and serve immediately. Servings: 4 to 6.

Copyright © 2007 North Jersey Media Group Inc.

From Michael Tong’s The Shun Lee Cookbook: Recipes from a Chinese Restaurant Dynasty.

Posted by Kelly