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Buddha’s Delight

This dish is one of the most popular dishes made during the Chinese holiday season. It is incredibly tasty and it is one that will get you into the holiday season.

Ingredients

5 cups of broccoli, florets only
3 carrots, medium in sized and sliced thinly
1 ½ cups of snow peas, washed and trimmed
1 ½ cups of corn, baby style
1 cup of water chestnuts
½ cup of bamboo shoots
½ cup of Chinese mushrooms, black and chopped into quarters
1 block of tofu, extra firm and cut into cubes
1 piece of ginger, fresh, 2 inches in length, peeled and grated
2 tbsp. of soy sauce
2 tbsp. of rice vinegar
½ cup of vegetable broth
1 tbsp. of cornstarch
1 tsp. of sugar, white
½ tsp. of salt
2 tbsp. of peanut oil or any kind of oil
Some rice for serving

Details

Preparation time: 35 minutes
Serves: 4


Method

The first thing that you will want to do is boil your broccoli and carrots together in some boiling water for at least 2 minutes. After 2 minutes remove the broccoli and submerge them quickly in some cold water to help stop the cooking process right in its tracks.


Once you are done heat up a large sized wok over high heat. Once the wok is hot enough ad in your oil and tofu together. Cook up your tofu just until it begins to turn brown around the corners.


Then add in the white parts of your onion, minced garlic, salt and grated ginger.


Toss with your tofu mix for at least a minute to ensure even mixing.


Next add in veggies, carrots, corn, chopped mushrooms, chestnuts and shoots. Turn up the heat to high and continue tossing for at least 2 minutes or until the mixture is fragrant.


While your mix is cooking, use a small sized bowl to combine the rest of your ingredients together and whisk until it is free of clumps. Add this liquid mixture into your pan and allow your mix to come to a rolling boil. Once it reaches boiling point reduce the heat and allow your mixture to simmer for an additional 3 to 5 minutes or until the sauce has thickened.


Remove from heat and serve your mix with green onions as garnish. 

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