Buddhas Delightful Vegetables Recipes

BUDDHA'S DELIGHT (VEGETARIAN LO HAN JAI)

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!

BUDDHA'S DELIGHTFUL VEGETABLES

Steps:

• Combine sauce ingredients in medium bowl and blend well. Set aside.
• Heat wok or very large skillet. Add 2 tablespoons sesame oil and heat until very hot. Add chili peppers and stir-fry until darkened. Add green onions and garlic; stir-fry 1 minute. Add carrots; stir-fry 4 minutes. Add broccoli and bell pepper; stir-fry 1 minute. Add cabbage and stir-fry 1 minute. Add baby corn and water chestnuts; stir-fry 30 seconds.
• Stir sauce; add to vegetables and mix well. Cover wok or very large skillet and cook until vegetables are crisp-tender. Remove chili peppers. Serve over rice, if desired.

BUDDHA'S DELIGHT

Steps:

• Soak mushrooms in 5 cups boiling-hot water in a bowl, keeping them submerged with a small plate and turning mushrooms over occasionally, until softened and cool enough to handle, about 30 minutes. Squeeze excess liquid from caps back into bowl and reserve liquid, then cut out and discard stems from mushrooms. Cut caps into 1-inch wedges.
• While mushrooms soak, carefully break bean curd skins in half crosswise, then halve each portion crosswise again. Transfer to a bowl, then add enough boiling-hot water to cover and soak, turning occasionally, until softened, about 30 minutes.
• If using fresh bamboo, trim bottoms of shoots, then halve shoots lengthwise with a sharp heavy knife. Pull off and discard leaves from shoots, then remove any blemishes with a sharp paring knife (don't worry about natural dotted pattern along base of shoots).
• Cover fresh or frozen bamboo with cold water by 1 inch in a 2-quart saucepan and bring to a boil. Boil 2 minutes, then drain in a colander and rinse under cold water. Repeat boiling and rinsing, then arrange bamboo halves, cut sides down, on a cutting board and cut bamboo lengthwise into 1/4-inch-thick slices.
• Soak noodles in cold water to cover until softened, about 5 minutes, then drain in colander and transfer to a bowl.
• Drain bean curd skins in colander. When cool enough to handle, squeeze dry and cut crosswise into 1-inch pieces.
• Halve tofu lengthwise, then cut each half crosswise into 1/2-inch-thick slices.
• Heat oil in a 5- to 6-quart wide heavy pot over moderate heat until hot but not smoking. Add ginger and garlic and cook, stirring, 30 seconds. Add mushrooms, bean curd skins, bamboo, and ginkgo nuts and cook, stirring, 2 minutes. Stir in oyster sauce, soy sauce, rice wine, and sugar and simmer 1 minute. Add reserved mushroom-soaking liquid and bring to a boil. Gently stir in tofu and soybean sprouts, then reduce heat to low and simmer, covered, 15 minutes. Gently stir in noodles and simmer, covered, 5 minutes. Add romaine hearts (pot will be full) and turn to coat, then simmer, covered, until romaine is tender, about 5 minutes.

CHINESE BUDDHA'S DELIGHT

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.

BUDDHA'S DELIGHT VEGAN STIR-FRY

Steps:

• Mix water, fermented tofu blocks, oyster sauce, mushroom seasoning, 1/2 teaspoon salt, cornstarch, sesame oil, white sugar, and pepper together in a bowl until fermented tofu has dissolved.
• Cook vegetable oil and ginger in a skillet over medium heat for 30 seconds. Add tofu, lotus root, ginkgo nuts, lily flowers, red dates, shiitake mushrooms, and carrot. Cook until golden brown, about 5 minutes. Add cabbage, snow peas, black fungus, noodles, goji berries, and salt. Cook for another 3 minutes. Add moss and fermented tofu mixture; bring to a boil. Remove from heat and transfer to a serving dish.

BUDDHA'S DELIGHT

Steps:

• 1. Soak the shiitake mushrooms and lily buds in a bowl of warm water for 15 to 20 minutes. Squeeze out the excess water. Discard the stems from the mushrooms and thinly slice the mushroom caps. (For extra mushroom flavor, reserve the soaking liquid and add it to the dish.) Slice the rough black ends off the lily buds and discard, cut the lily buds in half, and pull apart the strands.
• 2. Rinse the bamboo shoots and thinly slice them. Trim and discard the hard ends from the snow peas and cut the snow peas lengthwise. Drain and finely chop the water chestnuts.
• 3. In a large bowl, soak the bean thread noodles in enough warm water to cover for 10 minutes to soften them. Drain, shake off the excess water, and set aside.
• 4. Drain and rinse the tofu, then pat dry with paper towels. Slice the tofu into 1-inch cubes.
• 5. Prepare the sauce: In a small bowl, stir together the vegetable broth, soy sauce, hoisin sauce, sesame oil, and brown sugar. Set aside.
• 6. Heat a wok, Dutch oven, or deep 14-inch skillet over medium heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom. Add the ginger and cook until fragrant, about 30 seconds. Add the mushrooms, lily buds, bamboo shoots, snow peas, water chestnuts, cabbage, and tofu. Add the sauce and the mushroom soaking liquid (if using) and bring to a boil. Reduce the heat to a simmer, cover, and cook for 3 to 4 minutes. Remove the lid, add the drained bean thread noodles, re-cover the wok, and simmer for about another 5 minutes, or until the noodles are cooked. (Don't worry if the dish looks a little soupy; the noodles will absorb the remaining broth.) Ladle everything into a deep serving dish and serve hot.

ROASTED VEGGIE BUDDHA BOWL

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Bring water and bulgur to a boil in a saucepan; cover and reduce heat to medium-low. Simmer until water is absorbed and bulgur is soft, about 12 minutes. Keep warm.
• Place sweet potato in a bowl and drizzle 1 teaspoon olive oil over it; season with salt and pepper. Toss to coat. Transfer sweet potato to the prepared baking sheet, placing in 1 row. Place fennel in the same bowl, add 1 teaspoon olive oil, and season with salt and pepper. Toss to coat and place fennel next to sweet potato, keeping each separate.
• Roast in the preheated oven for 10 minutes. Place red onion in the same bowl; add 1 teaspoon olive oil, and season with salt and pepper. Toss to coat and place on the baking sheet with sweet potato and fennel, keeping them separate. Place red bell pepper in the same bowl; add 1 teaspoon olive oil, and season with salt and pepper. Toss to coat and place on the baking sheet next to the onion.
• Roast in the oven until all the vegetables are cooked to desired doneness, 10 to 15 minutes.
• Place tempeh in a bowl and season with 1/2 teaspoon curry powder, tossing to coat.
• Heat coconut oil in a skillet over medium-high heat; saute tempeh, turning occasionally, until all sides are evenly browned, about 10 minutes.
• Whisk orange juice, 2 tablespoons olive oil, red wine vinegar, 1/2 teaspoon curry powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl until dressing is smooth.
• Divide bulgur between 2 bowls. Place half of sweet potato, fennel, red onion, and red bell pepper around bulgur; top each with 1 tablespoon pumpkin seeds. Drizzle dressing over each bowl.

BUDDHA'S FEAST (VEGETABLE STIR-FRY)

Steps:

• In a small bowl, whisk together stock, soy sauce, cornstarch, mirin, and chile paste. Place 1/2 cup mixture in a small bowl. Add tofu, and let sit at room temperature for 30 minutes. Reserve remaining sauce. Fill a large bowl with ice water, and set aside.
• Bring a large pot of water to a boil. If using baby bok choy, cut into quarters lengthwise; for regular bok choy cut into 1-inch dice. Cook for 2 minutes in boiling water. With a slotted spoon, transfer to ice water to cool. Remove from ice water, and set aside. In same pot, cook broccoli florets for 1 minute. Transfer to ice water to cool. Remove to bowl with bok choy. Set aside.
• Drain tofu, reserving sauce. Spray a wok or large skillet with cooking spray, and heat over medium heat. Add carrots and mushrooms. Cook for 3 minutes, stirring frequently. Add tofu, bok choy, broccoli, water chestnuts, baby corn, and garlic. Cook for 1 to 2 minutes. Add reserved sauce, and cook, stirring until it thickens. Serve immediately.