Braised lotus root, black fungus and vermicelli from To Asia, With Love: Everyday Asian Recipes and Stories from the Heart (page 171) by Hetty Lui McKinnon

  • shallots
  • vegetable stock
  • Show all ingredients...

  • EYB Comments

    Can substitute spicy bean paste, vegetarian stir-fry sauce, hoisin sauce, the book's "Everything oil", or the book's "Homemade black bean sauce" for black bean sauce; and shiitake mushrooms for dried black fungus.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute spicy bean paste, vegetarian stir-fry sauce, hoisin sauce, the book's "Everything oil", or the book's "Homemade black bean sauce" for black bean sauce; and shiitake mushrooms for dried black fungus.

  • Ganga108 on September 17, 2021

    This is a cut-down version of the classic Buddha's Delight. And it is still delightful. I reduced the black fungus considerably, and added some dried shiitake that had been soaked and cooked with the kombu for the Seaweed Lettuce Salad a few pages further on. Used the cooking liquid for the stock in this recipe, and oh the taste of the broth in the finished dish! Recommended for adventurous foodies and those familiar with the more unusual Asian ingredients. Feel free to add bean sprouts and snow peas for a little lightness and colour.

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