Recipe

Buddhas Delight Recipe

Add Step-by-Step Photos	Thenewagecook / All my dishes 6 months ago This dish is traditionally enjoyed by vegetarian Buddhist monks, but it has also grown in popularity around the world as a common vegetarian dish option in Chinese restaurants. Prep:15m Cook:30m Servings:10	Thenewageco
	easy buddhism simmer tofu

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Ingredients

(8oz.) of bamboo shoots (drained if using canned)

(16oz.) of mushrooms (bella or straw) drained if using canned

2 carrots (peeled and ½ inch sliced) or cut lengthwise into thin strips

(2 - 3oz.) of cellophane noodles (optional) egg noodles (optional)

1 cup of chinese cabbage (napa, bok choy) or green cabbage (shredded)

(4 oz.) of snow peas or 1 small box if using frozen

1 (16oz.) firm or extra form tofu block (pressed, drained, 1” cubed)

1 small can of water chestnuts (drained)

(16oz.) of bean sprouts (drained if using canned)

1 (16oz.) can of baby corn (each cut in half)

2 Tblsp of Peanut (for frying)

FOR THE SAUCE:

½ cup of vegetable broth

2 Tblsp of chinese cooking rice vinegar

2 Tblsp of soy sauce

2 Tblsp of Mirin

2 garlic cloves (minced or paste)

½ inch piece of ginger (minced or paste)

1 tsp of sesame oil

1 tsp of sugar (white or brown)

Directions

Mix well the sauce ingredients and set aside.

Heat the wok over medium-high to high heat and add the 2 Tblsp of oil to

the heated wok.

When the oil is hot, add the tofu and stir-fry for about 5 minutes.

Then add all the vegetables and stir-fry for about 2 more minutes.

Add the sauce mix and bring to a boil.

Cover and turn down the heat to a simmer and cook for 5 to 10 minutes.

Taste and adjust flavor according to your own taste as desired.

Serve hot with steamed white or brown rice or by itself.

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Comments

quaziefly 6 months ago said:
Love this dish! Love this post! Thank you so much for sharing it. We both give this Five Forks! ! !

J and M

valinkenmore 6 months ago said:
Yum, love the flavors going on here! Thanks for the great post and high 5 to you!
Valerie

minitindel 5 months, 3 weeks ago said:
HEY THERE HOWS IT GOING IN FLORIDA!!
NICE TO SEE YOU AGAIN
THIS RECIPE SOUNDS WONDERFUL THANKS FOR SHARING IT

TINK

leebear 3 months, 2 weeks ago said:
HI ROBERT!IT'S BEEN AWHILE SINCE I EVEN BEEN ON GR.LOVE THIS RECIPE!!!HIGH FIVE!!!
CAROL

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