Best Chinese Buddhas Delight Recipes

Buddha's Delight (Vegetarian Lo Han Jai) image

Provided by Bill

Time 1h15m

Number Of Ingredients 17

2 tablespoons canola oil
3 slices fresh ginger
3 tablespoons red fermented bean curd ((hong fu ru))
3 cloves garlic ((sliced))
1 medium leek ((cut into 2 inch pieces))
5 dried shiitake mushrooms ((soaked in warm water and sliced))
¼ cup dried wood ears ((soaked in warm water; yields about 1 cup))
¼ cup dried lily flowers ((soaked in warm water with the tips cut off))
2 tablespoons Shaoxing wine
3 cups Napa cabbage ((cut into 2-inch pieces))
1 cup fried tofu puffs
2 sticks dried bean threads ((soaked in warm water and cut into 2-inch pieces))
1 teaspoon sesame oil
2 tablespoons soy sauce
2 teaspoons sugar
1 cup water or vegetable stock
1 small bundle mung bean noodles ((soaked in warm water, drained and cut into shorter pieces with kitchen shears))

Steps:

Heat your wok over medium-high heat, and add the oil and ginger. Let the ginger caramelize for about 30 seconds without letting it burn. Add the red fermented bean curd and break it up with your spatula. Add the garlic, the white portions of the leeks (reserve to green portion for later), mushrooms, wood ears, and lily flowers. Stir fry for 1 minute. Add the Shaoxing wine and stir fry for another minute.
Next, add the napa cabbage, fried tofu, and bean threads, and crank up the heat as high as it will go. Stir-fry for 2 minutes. Add the remaining green portion of the leeks, sesame oil, soy sauce, sugar and water or vegetable stock. Stir everything together, cover the wok, and reduce the heat to medium. Cook for 6 minutes, stirring occasionally.
Uncover the wok and turn the heat back up to high. Add the mung bean noodles, which should soak up most of the liquid. Keep stirring until most of the liquid has evaporated. Transfer to a large bowl and serve with steamed rice!

Chinese Buddha's Delight image

Provided by hannahactually

Categories Corn

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 19

3 tablespoons low sodium soy sauce
1 tablespoon dark sesame oil
1 tablespoon rice vinegar
1 teaspoon sugar
1 (14 ounce) package water-packed extra firm tofu, drained and cut into 1-inch cubes
5 cups small broccoli florets
1 1/2 cups carrots (1/4-inch diagonally sliced)
1/2 cup peeled chopped broccoli stem
2 tablespoons canola oil
1 1/2 cups sliced green onions
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced
1 cup snow peas, trimmed
1 (14 ounce) can whole baby corn, drained
1 (8 ounce) can sliced water chestnuts, drained
1/2 cup vegetable broth
1 tablespoon cornstarch
1/2 teaspoon salt
4 cups hot cooked brown rice

Steps:

Combine first 5 ingredients, tossing to coat.
Cover and marinate in refrigerator 1 hour.
Drain in a colander over a bowl, reserving marinade.
Cook broccoli florets, carrot, and broccoli stems in boiling water 1 1/2 minutes.
Drain these vegetables.
Plunge into ice water.
Drain.
Heat canola oil in a wok or large nonstick skillet over medium-high heat.
Add tofu.
Stir-fry 5 minutes or until lightly browned on all sides.
Stir in onions, ginger, and garlic.
Stir-fry 30 seconds.
Stir in broccoli mixture, snow peas, corn, and water chestnuts.
Stir-fry 1 minute.
Combine broth and cornstarch, stirring with a whisk.
Add cornstarch mixture, reserved marinade, and salt to pan.
Bring to a boil.
Cook 2 1/2 minutes or until slightly thick, stirring constantly.
Serve over brown rice.

Nutrition Facts : Calories 403.7, Fat 12, SaturatedFat 1.6, Sodium 559.8, Carbohydrate 65.4, Fiber 7.9, Sugar 6.9, Protein 14.7

Buddha's Delight image

Provided by Missy Wombat

Categories Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

30 g dried lily buds (optional)
15 g dried black fungus (wood ear or cloud ear)
8 dried shiitake mushrooms, stalks discarded
100 g halved tofu, puffs (2 cm)
2 tablespoons vegetable oil
1 carrot, sliced diagonally thinly
4 stalks Chinese celery or 2 stalks celery, thinly sliced diagonally
1 tablespoon fresh ginger, finely grated
150 g bean sprouts
60 ml oyster sauce
1 teaspoon sesame oil

Steps:

Place the lily buds, black fungus, Shiitake mushrooms and tofu in separate bowls. cover each with boiling water and soak for 30 minutes. Drain the bowls and squeeze the excess water from the tofu. Cut the fungus into bite-sized pieces and halve the shiitake.
Heat the oil in a wok over high heat. Stir-fry carrot, celery and ginger for 30 seconds. Add soaked ingredients, remining ingredients and 1/4 cups water. Mix well. cover with a lid and cook for 3 minutes or until heated through. Serve.

Nutrition Facts : Calories 89.9, Fat 6, SaturatedFat 0.8, Sodium 345.1, Carbohydrate 7.9, Fiber 1.4, Sugar 2.7, Protein 2.6