Buddhas Delight Recipe

I was like, feeling kinda adventurous in the kitchen one day when I threw together this mix of crunchy napa cabbage, bok choy, tofu, and a whole bunch of vibrant veggies that I stir fried with garlic and ginger until they were all golden then tossed with a splash of soy and sesame oil to create a Buddha’s Delight that’s as wild and unpredictable as my mood.

My Buddhas Delight is a balanced dish i love making. I think using Napa cabbage, bok choy, and carrots gives a crunchy, vitamin rich base while firm tofu and shiitake mushrooms add protein.

Garlic and fresh ginger boost health as soy sauce ties all flavors together for a wholesome meal.

Ingredients

• Napa cabbage: Provides crunchy fiber and vitamins for a refreshing, mild base.
• Bok choy: Crisp green leaves rich in vitamins adding a subtle, slightly sweet crunch.
• Carrots: Naturally sweet and crunchy roots packed with beta-carotene and fiber.
• Tofu: Firm cubes that are protein-packed and soak up every tasty sauce.
• Shiitake mushrooms: Earthy and rich, they deliver umami and a satisfying bite.
• Snow peas: Crisp, naturally sweet pods that add a refreshing crunch to stir-fries.
• Mung bean sprouts: Light and fiber-rich, they bring a fresh note to the dish.

Ingredient Quantities

• Napa cabbage, about half a head chopped into bite-sized pieces
• Bok choy, 2 heads roughly chopped
• Carrots, 2 medium cut into thin diagonal slices
• Shiitake mushrooms, about 8 pieces sliced (use dried rehydrated if you dont have fresh)
• Canned bamboo shoots, roughly 1 cup sliced
• Firm tofu, about 200 grams cubed
• Snow peas, 1 cup trimmed and snapped
• Mung bean sprouts, 1 cup cleaned
• Water chestnuts, 1/2 cup sliced thinly
• Garlic, 3 cloves minced
• Fresh ginger, about 1 tablespoon minced
• Soy sauce, 2 tablespoons
• Vegetable oil, 2 tablespoons for stir-frying
• Sesame oil, 1 teaspoon drizzled at the end
• Salt and pepper to taste
• Cornstarch slurry (1 teaspoon cornstarch mixed with 2 teaspoons water) optionally, to thicken the sauce

How to Make this

1. Start by prepping all your veggies: chop half a head of Napa cabbage into bite-sized pieces, roughly chop 2 heads of bok choy, slice 2 medium carrots thinly diagonally, and slice about 8 shiitake mushrooms (rehydrate if you’re using dried ones). Also, slice 1 cup of canned bamboo shoots, cube 200 grams of firm tofu, trim and snap 1 cup of snow peas, clean 1 cup of mung bean sprouts, and thinly slice 1/2 cup of water chestnuts. Mince 3 cloves of garlic and about 1 tablespoon of fresh ginger.

2. Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat.

3. Toss the minced garlic and ginger in first and stir-fry them until they become fragrant, this should take about 30 seconds.

4. Add the cubed tofu and fry until all sides are lightly golden, then mix in the carrots, mushrooms, and bamboo shoots.

5. Stir in the bok choy and Napa cabbage, letting them cook until they start to soften but still keep some crunch.

6. Next, add the snow peas, mung bean sprouts, and water chestnuts, stirring quickly to combine.

7. Season the mixture with 2 tablespoons of soy sauce, and a little salt and pepper to taste.

8. If you like a thicker sauce, pour in the optional cornstarch slurry (1 teaspoon cornstarch mixed with 2 teaspoons water) and stir well.

9. Keep stir-frying everything together for another minute until all the ingredients are well coated.

10. Finally, drizzle 1 teaspoon of sesame oil over the dish, give it one last toss, and then it’s ready to serve hot. Enjoy your Buddhas Delight!

Equipment Needed

1. A sharp chef’s knife for all the chopping and slicing of veggies and tofu.
2. A sturdy cutting board to prep everything safely.
3. A large wok or skillet to stir-fry the ingredients over medium-high heat.
4. A spatula or large stirring spoon to toss and mix the veggies and tofu while cooking.
5. A small mixing bowl to whip up the optional cornstarch slurry.
6. Measuring spoons and cups to get the right amounts for sauces and oil.

FAQ

• What exactly is Buddhas Delight?
  Its a hearty vegan stir-fry loaded with a mix of crunchy veggies and tofu, perfect for a healthy meal.
• Can I use other vegetables if I dont have some of these?
  Yes, you can. Feel free to swap in whatever fresh veggies you have on hand, just keep in mind the cook times may differ.
• How long does it take to prep and cook?
  It takes around 20 minutes to prep the ingredients and about 15 minutes stir-frying, so you can have a meal in less than 40 minutes.
• Do i really need to use tofu?
  Not at all, you can leave it out or replace it with tempeh or your favorite protein, though the tofu adds a good texture.
• What do i do if the sauce is too thin?
  You can add the cornstarch slurry during cooking to help thicken it up, just stir it in slowly and adjust until you get the desired consistency.

Buddhas Delight Recipe Substitutions and Variations

• For Napa cabbage, you can use regular green cabbage which will work just as well in most cases
• If you dont have bok choy, try Swiss chard or even spinach for that leafy vibe
• Instead of shiitake mushrooms, button mushrooms are a good alternative and easier to find
• For firm tofu, tempeh can replace it if you’re looking for a nuttier and denser texture
• If mung bean sprouts arent available, normal bean sprouts will do the trick

Pro Tips

1. Make sure you prep all your ingredients ahead of time so you dont rush when stir-frying. I learned the hard way that fumbling around for chopped veggies and garlic can mess up the timing of the dish.

2. When you frying your tofu, pat it dry first so it gets a nice golden crisp. It really makes a big difference and prevents it from being all soggy.

3. Don’t overcook your greens like bok choy and napa cabbage. You want them to stay crunchy, otherwise the texture can get real mushy and not that appetizing.

4. If you plan on using the cornstarch slurry, add it slowly while stirring constantly. This little trick helps thicken the sauce evenly and keeps it from clumping up.