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Buddha’s Delight
This vegetarian Chinese dish is traditionally made with over 10 vegetables. We recommend using some firm tofu for protein, so it keeps you feeling satisfied. To get the most traditional flavors, we recommend taking a trip to your local Asian market to pick up some eastern veggies and mushrooms, but this dish can also be westernized and tastes totally delicious! The varieties of this dish are endless; there are many, MANY vegetables to choose from! Some suggestions:
- bamboo shoots
- black mushrooms
- water chestnuts
- wood ear (black fungus)
- chives
- snow peas
- soybean sprouts
- carrots
- baby corn
- leek
- day lily buds
- fat choy
- napa cabbage
- ginger
- shiitake mushrooms
- brown mushrooms
- bok choy
Ingredients
- •1 floret of broccoli, chopped
- •¼ head of purple cabbage, chopped
- •1 carrot, chopped
- •2 brown mushrooms, chopped
- •½ purple onion, chopped
- •2 tbsp diced garlic
- •½ bag bean spouts
- •package firm tofu, cubed
- •½ package snow peas
- •½ can baby corn
- •½ can water chestnuts
- •handful of canned bamboo shoots
Instructions
- Wash and chop vegetables.
- Heat wok/pan over medium heat with cooking oil.
- Drain and press tofu, and dice. Add to the wok/pan and let it brown, then place to the side once cooked.
- Increase heat to medium-high and carefully stir fry vegetables (except bean spouts, canned bamboo shoots, and water chestnuts) for about 5-6 minutes.
- Add a tbsp of water and a tbsp of sesame oil while cooking.
- Add oyster sauce and serve dish by itself or with steamed brown rice.
