Buddha’s Delight
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Prep Time
1 hr
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Cook Time
mins
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Total Time
1 hr 20 mins
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Servings
6 people
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Calories
121 kcal
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Course
Main Course
Buddha’s Delight
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Buddha's delight is a vegetarian dish of Chinese and Buddhist cuisine, which is originally consumed by Buddhist monks.
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Ingredients
- 3 tablespoons soybean oil
- 4 slices fresh ginger
- 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 large slices lotus root , cut in half
- 10 Snow peas
- 3 oz. bean sprouts
- 5 dried shiitake mushrooms , rehydrated and cut in half
- 10 ears of Judah , black mushrooms, rehydrated and cut into 2 or 3, depending on their size
- 1 oz. dried lily buds , also known as gum jum choi or golden needles, rehydrated
- 5 dried red dates or red jujubes , hóng zǎo, rehydrated
- 2 tablespoons of Shaoxing wine
- 3 cups Napa cabbage , Chinese cabbage cut into 1-inch (2,5 cm) pieces
- 6 oz. fried tofu cubes
- 2 sticks dried tofu , fǔzhú, rehydrated, cut into 1-inch (2,5 cm) pieces
- 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
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Instructions
- Heat a wok over medium to high heat and add the oil and ginger.
- Let the ginger brown for about 30 seconds without letting it burn.
- Add the fermented red tofu and crumble with a wooden spoon.
- 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.
- Sauté for a minute.
- Add the Shaoxing wine and sauté for a further minute.
- 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.
- Sauté for 2 minutes, stirring constantly.
- Add the greens of the leek and scallions, lotus roots, sesame oil, soy sauce, sugar and vegetable broth or water.
- Mix everything together, cover the wok and reduce the heat to medium.
- Cook for 15 minutes, stirring occasionally.
- Uncover the wok and turn the heat to maximum.
- Add the cellophane noodles, which should absorb most of the liquid. Continue to stir until most of the liquid has evaporated.
- Transfer to a large bowl and serve with steamed white rice.
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