Chinese Buddha's Delight

Discover the wholesome goodness of Chinese Buddha's Delight, a classic vegetarian stir-fry brimming with vibrant colors and nourishing flavors. This recipe combines a medley of tender shiitake mushrooms, crisp snow peas, napa cabbage, and sweet baby corn, elevated by the rich textures of tofu and bean curd sticks. A fragrant ginger-garlic base infuses the dish with aromatic depth, while a savory sauce of light soy, vegetarian oyster sauce, and mushroom stock ties it all together. Perfectly balanced with a touch of sesame oil, this quick and healthy recipe is ready in just 35 minutes, making it an ideal choice for a weeknight dinner or a special Lunar New Year spread. Serve this plant-based delight over steamed rice or noodles for a satisfying, nutrient-packed meal that's as comforting as it is delicious.

Nutriscore Rating: 86/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 8 pieces Dried shiitake mushrooms
• 1 cup Bean curd sticks
• 1 cup Snow peas
• 2 cups Napa cabbage
• 1 medium Carrots
• 1 cup Baby corn
• 1 block Firm tofu
• 2 tablespoons Vegetable oil
• 2 pieces Garlic cloves
• 1 teaspoon Ginger
• 1.5 cups Vegetable stock
• 2 tablespoons Light soy sauce
• 1 tablespoon Oyster sauce (vegetarian, if desired)
• 1 teaspoon Cornstarch
• 2 tablespoons Water
• 1 teaspoon Sesame oil
• 1 cup Bamboo shoots

Directions

Step 1

Soak the dried shiitake mushrooms in warm water for 20 minutes until softened. Drain, squeeze out excess water, and slice. Reserve the soaking water by straining it through a fine mesh.

Step 2

Soak the bean curd sticks in warm water until softened, then cut into 2-inch pieces.

Step 3

Cut the tofu into 1-inch cubes and gently pat dry with a paper towel.

Step 4

Preheat a large wok or skillet over medium-high heat. Add 1 tablespoon of vegetable oil and pan-fry the tofu cubes until golden brown on all sides. Set aside.

Step 5

Add the remaining 1 tablespoon of vegetable oil to the wok. Sauté minced garlic and grated ginger until fragrant, about 30 seconds.

Step 6

Add the shiitake mushrooms, napa cabbage, snow peas, sliced carrots, bamboo shoots, and baby corn. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.

Step 7

In a small bowl, mix the vegetable stock, light soy sauce, oyster sauce, and reserved mushroom soaking water. Pour this mixture over the stir-fried vegetables.

Step 8

Return the pan-fried tofu and softened bean curd sticks to the wok. Stir gently to combine and let simmer for 2-3 minutes.

Step 9

Dissolve the cornstarch in 2 tablespoons of water to create a slurry. Gradually pour it into the wok while stirring, and cook until the sauce thickens.

Step 10

Drizzle sesame oil over the dish for added aroma and taste. Serve hot with steamed rice or noodles and enjoy your Buddha's Delight!

Nutrition Facts

Serving size	(1643.6g)

Amount per serving	% Daily Value*
Calories	2477.2

Total Fat 125.9g	0%
Saturated Fat 19.1g	0%
Polyunsaturated Fat 25.2g
Cholesterol 3.1mg	0%
Sodium 3448.5mg	0%
Total Carbohydrate 187.1g	0%
Dietary Fiber 47.8g	0%
Total Sugars 31.4g
Protein 176.8g	0%

Vitamin D 1232IU	0%
Calcium 1654.7mg	0%
Iron 36.2mg	0%
Potassium 4481.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.8%

Protein: 27.3%

Carbs: 28.9%