BUDDHA’S DELIGHT

BUDDHA’S DELIGHT

BUDDHA’S DELIGHT

BUDDHA’S DELIGHT

BUDDHA’S DELIGHT

Course Main Course

Ingredients
  

SAUCE

  • 1/3 cup (90 ml) chicken or vegetable stock
  • 3 Tbsp. (45 ml) oyster sauce
  • 1 Tbsp. (15 ml) soy sauce
  • ½ tsp. brown sugar
  • 1 tsp. sesame oil
  • 1 tsp. cornstarch
  • Pinch white pepper

STIR-FRY

  • 2 Tbsp. (30 ml) vegetable oil for stir frying
  • 12 fresh crimini mushrooms, sliced
  • 1, 14 oz. package (420 g) firm tofu, large diced
  • 4 oz. (95 g) bamboo shoots, canned, sliced
  • 6 water chestnuts, canned, sliced
  • 1 cup (240 g) bean sprouts
  • ½ cup (120 g) carrots, julienned
  • 1 cup (240 g) napa cabbage leaves, shredded
  • 2 oz. (95 g) snow peas, tailed
  • 2 tsp. (10 g) ginger, thinly sliced

Instructions
 

  • Stir together all the sauce ingredients in a small bowl andset aside. Make sure the cornstarch is dissolved well.
  • Heat a wok or a large skillet over medium-high to highheat. Swirl in 2 tablespoons of oil to the heated wokand coat the bottom. When you see wispy white smoke,add the tofu and stir-fry until light brown on the edges,about 2 minutes.
  • Add the minced ginger and stir-fry ituntil aromatic, about 30 seconds. Add all the remainingvegetables and keep it all moving while searing! Don’tbe scared to scrape the pan and fold the vegetables overmany times. Cook for about 1 to 2 minutes or until the napa cabbage gets bright green and starts to soften.
  • Stir in the sauce, coat all the vegetables and tofu, andbring the sauce to a boil. The cornstarch will start tothicken into a glaze. Remove from the heat and serveimmediately.
Keyword BUDDHA’S DELIGHT, Papreferred
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