Extremely subtle and very delicate, this special dish, called Buddha's Delight because it's completely vegetarian, is all about texture. The biggest challenge in making it is finding the right ingredients, but the reward is worth the effort. Prepared with fresh vegetables, this recipe is sublime. If you can't find them fresh, don't be tempted to use canned (frozen bamboo shoots and ginkgo nuts are acceptable, however). Traditional Buddha's Delight doesn't call for garlic, but we find it makes all the difference. The recipe also serves 4 as a fabulous vegetarian main course.
· Mushrooms, bean curd skins, and noodles can be soaked (but not drained) 1 day ahead and chilled in their soaking liquid separately, covered. Drain (reserve mushroom-soaking liquid) before using. · Bamboo shoots can be cooked 1 day ahead and cooled completely, then cut and chilled in cold water, covered. Drain before using. · Buddha's Delight, without romaine, can be made 2 hours ahead and kept at room temperature, uncovered. Bring to a boil and proceed with recipe.
