Chinese
Buddha’s Delight
Buddha’s Delight is a healthy Chinese dish that can be complicated to make, but our recipe breaks it down and makes it easier to make at home, even for a weeknight dinner!
Preparation time
15 Minutes
Cooking time
15 Minutes
Total time
30 Minutes
Ingredients
To Prep Ahead
2 oz shiitake mushrooms, rehydrated for 2 hours
2 bundles bean thread noodles, rehydrated
For The Dish
2 Tbsp oil
4 green onions, sliced
6 slices fresh ginger, peeled and chopped
1 c carrots or snow peas or baby corn, sliced
1 c bamboo shoots or water chestnuts
1 c fresh mushrooms
4 c Napa cabbage or regular cabbage, shredded
8 small heads baby Bok Choy or use more cabbage, quartered
2 Tbsp soy sauce
2 tsp sugar
1 c rehydrating water from mushrooms or vegetable stock
2 tsp sesame oil (optional)
Instructions
Do Ahead
Rinse the shiitake mushrooms and place them in a bowl. Cover them with water and let them rehydrate for 2 hours, until they are very soft.
Once softened, remove the mushrooms from the water and place them on a plate. Reserve the soaking liquid for later.
For the Dish
Place the bean thread noodles in a bowl and cover them with warm water. Let the noodles stand for 5 minutes, until they have softened. Drain the water and set the noodles aside.
Heat the vegetable oil in a large wok or deep skillet over medium high heat. Add the green onions and ginger. Sauté for 30 seconds.
Add the carrots to the wok, and sauté for 1 minute.
Add the soaked shiitake mushrooms, bamboo shoots, and fresh mushrooms. Sauté for 1 minute.
Finally, add the cabbage and Bok Choy. Sauté for 30 seconds.
Add the soy sauce and sugar.
Add the rehydration liquid from the mushroom (or the vegetable stock). Cover the wok or skillet and steam the vegetable mixture over medium heat for 5 min
Uncover the wok and turn heat to medium high. Taste the vegetables and add salt or more soy sauce, if necessary.
Add the soaked bean thread noodles and mix them into the vegetables, using them to soak up any of the remaining liquid. (Alternately, mix 1 Tbsp cornstarch with 1 Tbsp water and add this slurry to the wok now. Sauté until the broth begins to thicken.)
Remove the wok from the heat and drizzle the mixture with sesame oil, if desired.
Serve immediately with rice, if desired.
