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Buddha’s Delight
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Buddha’s Delight

Buddha's delight is a vegetarian dish of Chinese and Buddhist cuisine, which is originally consumed by Buddhist monks.

Prep Time
1 hr
Cook Time
20 mins
Total Time
1 hr 20 mins
Servings: 6 people
Calories: 121 kcal
Course: Main Course
Cuisine: Chinese, Vegan

Ingredients

  • 3 tablespoons soybean oil
  • 4 lices ginger fresh
  • 3 tablespoons fermented red tofu , hong fu ru
  • 4 cloves garlic , sliced
  • 4 scallions , cut into 1 inch (2,5 cm pieces)
  • 1 leek , cut into julienne
  • 1 daikon , white radish, cut into julienne
  • 3 lotus root cut in half, large slices
  • 10 snow peas
  • 3 oz. bean sprout
  • 5 dried shiitake mushrooms , rehydrated and cut in half
  • 10 yardlong bean black mushrooms, rehydrated and cut into 2 or 3, depending on their size, also called ears of Judah
  • 1 oz. lily buds also known as gum jum choi or golden needles, rehydrated, dried
  • 5 red jujube hóng zǎo, rehydrated, dried, or called red dates
  • 2 tablespoons Shaoxing wine
  • 3 cups Napa cabbage , Chinese cabbage cut into 1-inch (2,5 cm) pieces
  • 6 oz. tofu fried, cut into cubes
  • 2 dried tofu fǔzhú, rehydrated, cut into 1-inch (2, 5 cm) pieces, sticks
  • 1 teaspoon sesame oil
  • 2 tablespoons soy sauce
  • 2 teaspoons brown sugar
  • 1 cup vegetable broth , or water
  • 8 oz. cellophane mung bean vermicelli , soaked in lukewarm water, drained and cut into pieces
Equipment
  • Wok

Instructions

    Cup of Yum
  1. Heat a wok over medium to high heat and add the oil and ginger.
  2. Let the ginger brown for about 30 seconds without letting it burn.
  3. Add the fermented red tofu and crumble with a wooden spoon.
  4. Add the garlic, the green part of the scallions, the white part of the leeks (reserve the green parts for later), all the mushrooms, and the dried lily buds.
  5. Sauté for a minute.
  6. Add the Shaoxing wine and sauté for a further minute.
  7. Then add the napa cabbage, snow peas, bean sprouts, red dates, daikon, fried tofu and dried tofu, and increase the heat as high as possible.
  8. Sauté for 2 minutes, stirring constantly.
  9. Add the greens of the leek and scallions, lotus roots, sesame oil, soy sauce, sugar and vegetable broth or water.
  10. Mix everything together, cover the wok and reduce the heat to medium.
  11. Cook for 15 minutes, stirring occasionally.
  12. Uncover the wok and turn the heat to maximum.
  13. Add the cellophane noodles, which should absorb most of the liquid. Continue to stir until most of the liquid has evaporated.
  14. Transfer to a large bowl and serve with steamed white rice.