Spring Lunar New Year’s Eve Buddha’s Delight with Arrowroot, Bamboo Fungus and Daylily Buds

30 mintues
to prep

15 minutes
to cook

3-4 servings

About this Recipe

Many families eat vegan on Chinese New Year’s Eve. My twist on this traditional dish does not include black moss and uses fresh or dried arrowroot instead.

Recipe Courtesy of Jessian Choy
Photo Courtesy of jaz Boler

Ingredients

Dry ingredients:

  • ¼ cup dried ginkgo nuts or ¼ cup roasted peanuts
  • ¼ cup dried daylily buds
  • 8 dried, whole bamboo fungus

Fresh or dried ingredients:

  • ¼ cup black wood ear mushrooms
  • 8 shiitake mushrooms
  • 3 tablespoons seaweed such as kombu or wakame (which are Japanese words) or dulse, broken into bite-sized pieces.
  • (Optional) 2 servings thin fensi vermicelli mung bean noodles
  • 3 teaspoons fresh, chopped arrowroot or dried powder (it’s also called kudzu, a Japanese word)

Fresh produce:

  • 1 tablespoon minced ginger
  • 1 lotus root, sliced into rounds
  • 1 cup snow peas (if in season), bok choy, or napa cabbage

Sauce:

  • ¼ cup oil (I use untoasted sesame oil)
  • 3 tablespoons soy sauce
  • 1 tablespoon vegan oyster sauce

Instructions:

Soak dried ingredients:

  1. Place each ingredient (except noodles) in a separate bowl and pour boiling water on top until the ingredients are submerged. Soak for 20 minutes. Remove ingredients with your hand or ladle strainer.
  2. If lily buds feel tough on one end, chop them off.
  3. If you’re using dried shiitake mushrooms, gently squeeze out water from the mushrooms, then slice into halves. 

If using fensi vermicelli noodles, reboil water used to soak the ingredients above. Put noodles in a bowl and add boiling water to cover. Let sit for the number of minutes on the package. Drain and set aside.

Stir-fry:

  1. Heat oil in a large pan over medium-high heat (I use a cast iron wok for this recipe).
  2. When oil is hot but not smoking hot, add ginger. Stir until it’s cooked but not burned.
  3. Add dried ingredients except noodles, stirring each time. Cook for about 8 minutes.
  4. Add produce, stirring each time.
  5. Cover and cook over medium heat for 3 to 5 minutes or until vegetables are cooked through. 
  6. Turn off heat and add sauce ingredients and noodles.

Notes

  • Pick daylily buds with a darker color and stronger stems because they have a stronger flavor. They can be found in Chinese herb shops or online.

  • If you have leftovers, refrigerate and eat within four days.