HAPPY CHINESE NEW YEAR WITH BUDDHA'S DELIGHT ENJOY DAN:

CHINESE NEW YEAR VEGETARIAN BUDDHA'S DELIGHT by CHEF DAN:

Serves 4

INGREDIENTS:

3 tablespoons soy sauce

2 tablespoons hoisin sauce

1/3-cup sweet chili sauce

1 tablespoon sesame oil

 2 tablespoon mirin

2 tablespoon tamarind

1 tablespoon rice vinegar

1 (14 Oz) package firm tofu, drained and cut into 1-inch cubes

1/8-teaspoon Sriracha chili sauce

2 tablespoons grape-seed oil

1 (8 Oz) can sliced water chestnuts

4 cups broccoli florets

1 cup carrots cut on the bias, 1/4-inch thick

1 cup shredded Napa cabbage

1 cup scallions, sliced

1 thumb-size fresh ginger, grated

3 garlic cloves, finely chopped

2 cups fresh soybean sprouts

1/2-cup vegetable broth

1 tablespoon arrowroot powder

1 (12 Oz) package bean thread noodles

DIRECTIONS:

1.   Bring 4 cups of water to a boil.

2.   Place noodles in a bowl and pour boiling over, let rest 10 minutes.

3.   Combine first 9 ingredients together and marinate for 2 hours.

4.   Drain in colander over a bowl, reserving the marinate.

5.   In wok over medium-high heat add grape-seed oil when sizzling.

6.   Add tofu mixture and stir-fry for 5 minutes.

7.   Remove and set aside.

8.   Add water chestnuts, broccoli, carrots, and Napa and stir-fry 5 minutes.

9.   Add scallions, ginger, and garlic and stir-fry 2 minutes.

10.                 Return tofu mixture back to the wok.

11.                Add vegetable stock with arrowroot powder and reserved marinate.

12.                Stir until sauce thickens.

13.                Add soften noodles, bean sprouts and stir to combine.

ENJOY DAN:                              (BON-APPETITE!!)