Buddha's Delight

Ingredients

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon (15g) ginger, grated 1 tablespoon (15g) ginger, grated
• 1 cup (150g) shiitake mushrooms, sliced 1 cup (150g) shiitake mushrooms, sliced
• 1 cup (150g) button mushrooms, sliced 1 cup (150g) button mushrooms, sliced
• 1 cup (150g) oyster mushrooms, sliced 1 cup (150g) oyster mushrooms, sliced
• 1 cup (150g) bamboo shoots, sliced 1 cup (150g) bamboo shoots, sliced
• 1 cup (150g) snow peas, trimmed 1 cup (150g) snow peas, trimmed
• 1 cup (150g) carrots, julienned 1 cup (150g) carrots, julienned
• 1 cup (150g) baby corn, halved 1 cup (150g) baby corn, halved
• 1 cup (150g) tofu, cubed 1 cup (150g) tofu, cubed
• 1 cup (150g) bean sprouts 1 cup (150g) bean sprouts
• 2 tablespoons (30ml) soy sauce 2 tablespoons (30ml) soy sauce
• 1 tablespoon (15ml) vegetarian oyster sauce 1 tablespoon (15ml) vegetarian oyster sauce
• 1 tablespoon (15ml) hoisin sauce 1 tablespoon (15ml) hoisin sauce
• 1 teaspoon (5ml) sesame oil 1 teaspoon (5ml) sesame oil
• Salt and pepper to taste Salt and pepper to taste
• Cooked rice or noodles, for serving Cooked rice or noodles, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 30g, 8g
• Protein: 12g
• Fiber: 8g
• Salt: 2g

Preparation

1. 1.
   Heat vegetable oil in a large pan or wok over medium heat.
2. 2.
   Add the sliced onion, minced garlic, and grated ginger. Sauté until fragrant and the onion becomes translucent.
3. 3.
   Add the sliced shiitake mushrooms, button mushrooms, and oyster mushrooms. Stir-fry for 3-4 minutes until the mushrooms start to soften.
4. 4.
   Add the sliced bamboo shoots, snow peas, julienned carrots, and halved baby corn. Stir-fry for another 3-4 minutes until the vegetables are slightly tender.
5. 5.
   Gently add the cubed tofu and bean sprouts to the pan. Stir gently to avoid breaking the tofu.
6. 6.
   In a small bowl, mix together soy sauce, vegetarian oyster sauce, hoisin sauce, and sesame oil. Pour the sauce over the vegetables and tofu. Stir well to coat everything evenly.
7. 7.
   Season with salt and pepper to taste. Continue cooking for another 2-3 minutes until the flavors meld together.
8. 8.
   Serve Buddha's Delight over cooked rice or noodles for a complete meal.

Treat your ingredients with care...

• Tofu — Press the tofu before cubing it to remove excess moisture and improve its texture.
• Shiitake mushrooms — Soak dried shiitake mushrooms in hot water for 20 minutes before slicing.
• Bean sprouts — Rinse the bean sprouts thoroughly and remove any brown or wilted ones before adding them to the dish.
• Snow peas — Blanch the snow peas in boiling water for 1 minute before adding them to the stir-fry for a vibrant green color and crisp texture.
• Vegetarian oyster sauce — Look for vegetarian oyster sauce made from mushrooms or other plant-based ingredients as a substitute for the traditional oyster sauce.

Tips & Tricks

• For a spicier version, add a teaspoon of chili paste or sriracha sauce to the sauce mixture.
• Customize the vegetables according to your preference and seasonal availability.
• Add a handful of roasted cashews or peanuts for extra crunch and flavor.
• Garnish with fresh cilantro or green onions for a burst of freshness.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve Buddha's Delight as a main course with steamed rice or noodles. It can also be enjoyed as a side dish alongside other Chinese-inspired dishes.

Presentation advice

Arrange the colorful vegetables and tofu attractively on a serving platter. Garnish with fresh herbs and sprinkle some sesame seeds for an elegant touch. Serve with steamed rice or noodles on the side.