Favorite Foods???

Buddha's Delight This vegetarian dish is traditionally served on New Year's Day. For extra flavor, vegetarian stock can be used instead of mushroom soaking liquid. Prep Time : 30min Cook Time : 15min Type of Prep : Stir-Fry Cuisine : Chinese Occasion : New Year's INGREDIENTS: 4 dried Shiitake or Chinese black mushrooms 1/4 ounce dried lily buds 1 block firm tofu 4 ounces bamboo shoots 4 water chestnuts 1 cup mung bean sprouts 2 carrots 1 large parsnip 2 Napa cabbage leaves 4 ounces snow peas 1/4 cup canned gingko nuts 2 teaspoons minced ginger Sauce: 1/4 cup reserved mushroom soaking liquid 2 teaspoons light soy sauce or vegetarian oyster sauce 2 teaspoons dark soy sauce 1/2 teaspoon brown sugar a few drops sesame oil Other: Oil for stir-frying Salt, Accent or MSG to taste PREPARATION: In separate bowls, soak the mushrooms and dried lily buds in hot water for 20 to 30 minutes to soften. Squeeze out any excess liquid. Reserve the mushroom soaking liquid, straining it if necessary to remove any grit. Cut the mushroom caps in half if desired. Drain the tofu and cut into bite-sized chunks. Slice the bamboo shoots. Peel and finely chop the water chestnuts. Rinse and thoroughly drain the bean sprouts. Peel the carrots, cut in half, and cut lengthwise into thin strips. Peel the parsnip, cut in half lengthwise, and cut into thin strips. Shred the Napa cabbage leaves. String the snow peas and cut in half. Drain the gingko nuts. Mince the ginger. Combine the reserved mushroom soaking liquid with the soy sauce or vegetarian oyster sauce, dark soy sauce, brown sugar and sesame oil. Set aside. Heat the wok over medium-high to high heat. Add 2 tablespoons oil to the heated wok. Add the chopped tofu. Stir-fry until browned (about 2 minutes) and remove from the wok. Clean out the wok. Add 2 tablespoons oil to the wok. Add the minced ginger and stir-fry until aromatic (about 30 seconds). Add the chopped parsnip and carrots. Stir-fry for 1 minute, and add the dried mushrooms and lily buds. Stir-fry for 1 minute, and add the water chestnuts, bamboo shoots and snow peas. Stir in the bean sprouts and gingko nuts. Add the tofu back into the wok. Push the vegetables up to the side of the wok. Add the sauce in the middle. Bring to a boil. Cover, turn down the heat and let the vegetables simmer for 5 minutes. Taste and add salt or other seasonings as desired. Serve hot.

I like asparagus,too. I am not big on artichokes or avocados,but I agree with you about rib steaks and mexican food. I make my own quesadillas and tacos for dinner a lot. We like mushroom quesadillas. I am not sure the way I do it is traditional mexican but it works for us.