Buddha Vegetables with Tofu

Have fun preparing this mushroom dish!

1. tongu mushrooms, lily buds and cloud ear mushrooms together in a bowl, blanch (scald) the glass noodles separately with boiling hot water, soak for about 30 minutes.

2. remove mushroom stems. Separate hard end pieces from lily buds. Rinse cloud ear mushrooms thoroughly, chop coarsely. Trim glass noodles with scissors.

Heat oil, for deep frying. Cut tofu into 3 cm cubes, dry, fry in hot oil for about 2 min until done. Drain on kitchen roll, place on a plate, drizzle with 2 tbsp soy sauce and 1 tsp sesame oil.

Cut the bamboo shoots into thin slices, halve the straw mushrooms, rinse and clean the sugar snap peas and cabbage. Cut the sugar snap peas whole, the Chinese cabbage, or cabbage into 3 cm thin pieces. Drain the corn cobs. Rinse the bean sprouts. Rinse and clean the spring onions, cut them in half lengthwise and into 3 cm long pieces. 5. Blanch the sugar snap peas, Chinese cabbage and bean sprouts in turn for 1 minute in boiling hot salted water, rinse each with ice cold water, drain well.

Remove the peel from the ginger, peel the garlic and finely dice both. Heat the oil in a wok or in a large heavy frying pan. Sauté the ginger and garlic in it. Add the tongu and cloud ear mushrooms at the beginning, then the lily buds and bamboo shoots, and gradually all the remaining vegetable ingredients. Substantially

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