Directions

To Cook

1. Heat wok over medium-high heat, and add oil and ginger and fry till fragrant.
2. Add the garlic, mushrooms, wood ear fungus, dried chestnuts, dried bean sticks, lotus root, gingko nuts into wok. Stir-fry for 1 min, then add half cup of water/vegetable stock into wok. Cover wok with lid and simmer for a couple of minutes.
3. Uncover wok, adjust heat to high and add wombok cabbage, snow peas and carrots. Stir-fry for 1 minute.
4. Add Lee Kum Kee Vegetarian Stir-Fry Sauce, sesame oil, soy sauce, sugar, Shaoxing wine and the remaining water/vegetable stock. Stir everything together, cover wok and reduce the heat to medium. Cook for 5 mins, stirring occasionally.
5. Uncover the wok and adjust heat to high. Add mung bean noodles, which would soak up most of the liquid.
6. Transfer Buddha’s Delight to a bowl or claypot and serve with steamed rice.