Buddha's Delight Recipe to make for CHINESE NEW YEAR (罗汉斋)! скачать в хорошем качестве

Buddha's Delight Recipe to make for CHINESE NEW YEAR (罗汉斋)!

LEARN HOW TO MAKE A POPULAR CHINESE NEW YEAR RECIPE LIKE BUDDHA'S DELIGHT! LAY HO MA!! Man, this dish is easy to make and a wonderful plate to share with friends and family. It's packed with different flavours, textures, and literally a delight to enjoy with a bowl of freshly steamed rice. Join me in this episode and learn how to make a delicious vegan/veggie buddha's delight! Let's begin Ingredients: 6 dried shiitake 5g woodear mushrooms 35g bean curd sticks 100g broccolini 2 small carrots 1 red bell pepper 70g water chestnuts 100g nappa cabbage 6 tofu puffs 1/2 tbsp potato starch 4 tbsp soy sauce 1 tsp dark soy sauce drizzle of olive oil 1/2 cup canned chickpeas 1 cup corn Directions: 1. Boil some water to rehydrate the dry ingredients 2. Place the dried shiitake, woodear mushrooms, and bean curd sticks in a bowl and pour in the hot water. Let it soak for 10-15min 3. Chop down the broccolini into bite sized pieces. Roughly chop the carrots and red bell pepper 4. Chop the water chestnuts in half and roughly chop the nappa cabbage 5. Remove the rehydrated mushrooms and rinse them in some cold water 6. Chop down the woodear mushrooms. Carefully remove the stalks on the shiitakes and chop them in half 7. Mix together the potato starch with about 1 tbsp of the mushroom water to create a slurry. Then, mix that together with both soy sauces 8. Heat up a sauté pan to medium heat. Drizzle in a generous amount of olive oil 9. Sauté the red bell peppers and carrots for a couple of minutes. Add in and sauté the broccolini for another couple of minutes 10. Add in the nappa cabbage, water chestnuts, and chickpeas. Sauté for another couple of minutes 11. Add in the corn, rehydrated ingredients, tofu puffs. Give it a good stir 12. Add in 1 cup of the mushroom water followed by the sauce 13. Sauté for a few more minutes until the sauce is nice and glossy ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS HERE: https://www.yeungmancooking.com If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode! Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you. STAY IN THE LOOP ON SOCIAL MEDIA! Wil's Recipes on Instagram: @mr_wilyeung Wil's Recipes on Facebook: fb.me/mrwilyeung Wil's Photography + Video on Instagram: @wyphotography.com Wil's Photography + Video on Facebook: wyphotography You are watching:    • Buddha's Delight Recipe to make for CHINES...