Buddhist Temple Feast

Holiday and Celebration Foods

Buddhist Temple Feast
Ingredients:
2 Tablespoons corn oil
10 snow peas, string then sliver them
1 carrot, peeled and cut in thin strips, then blanch for one minute and drain
2 shiitake mushrooms, soaked, stem removed and thinly sliced
1/4 cup frozen green peas, defrosted
1/2 cup chicken broth
2 Tablespoons hoisin or vegetarian oyster sauce
2 Tablespoons thin soy sauce
2 sections lotus rhizome, peeled, cut in half the long way, and sliced thin
1 Tablespoon cornstarch
2 Tablespoons lotus or potato flour mixed with an equal amount of cold water
Preparation:
1. Heat oil in a wok or shallow pan and fry snow peas, carrot, and mushrooms for one minute.
2. Add peas, broth, hoisin and soy sauces, and lotus slices and fry for two minutes.
3. Mix cornstarch with lotus flour mixture, add to the wok and bring to the boil, stir half a minute until it thickens, then serve.

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