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Vegetarian Buddha's Delight

Vegetarian Buddha's Delight: A Flavourful Journey to Harmony

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Buddha's Delight, a classic Chinese vegetarian dish, is a symphony of textures and flavors that celebrates the abundance of the plant kingdom. This recipe is a delightful way to experience the harmony and balance that vegetarian cuisine can offer.
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Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings: 4
Course: lunch, Main Course, Side Dish
Cuisine: Chinese, vegetarian
Calories: 95
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup dried wood ear mushrooms
  • 1 cup dried shiitake mushrooms
  • 1/2 cup dried lily flowers
  • 1/2 cup dried mung bean vermicelli
  • 1/4 cup dried tofu skin knots
  • 1/4 cop bamboo shoots, sliced
  • 1/4 cup water chestnuts, sliced
  • 2 tbsp vegetable oil
  • 1/4 cup Shaoxing wine (or substitute with vegetable broth)
  • 1 tbsp minced ginger
  • 2 cloves garlic, minced
  • 2 tbsp light soy sauce
  • 1 tsp sugar
  • 1/2 tsp sesame oil
  • Salt and Pepper to taste
  • Chopped Scalions for garnish

Equipment

  • 1 Large wok or deep skillet 12-14 inches preferred
  • 1 Sharp chef's knife
  • 1 cutting board
  • 5-6 medium bowls for soaking dried ingredients
  • 1 Colander or strainer for draining soaked ingredients
  • Measuring cups and spoons
  • 1 Wooden spoon or wok spatula

Method
 

  1. Rehydrate the Dried Ingredients: Soak the wood ear mushrooms, shiitake mushrooms, lily flowers, mung bean vermicelli, and tofu skin knots in separate bowls of warm water until softened. Drain and set aside. Slice the rehydrated mushrooms into bite-sized pieces.
  2. Sauté the Aromatics: Heat vegetable oil in a large wok or pan over medium-high heat. Add the minced ginger and garlic and sauté until fragrant, about 30 seconds.
  3. Add the Vegetables: Add the rehydrated mushrooms, lily flowers, bamboo shoots, and water chestnuts to the wok. Stir-fry for 2-3 minutes until slightly softened.
  4. Add the Seasonings: Pour in the Shaoxing wine (or vegetable broth), soy sauce, light soy sauce, sugar, and sesame oil. Stir-fry for another minute to combine the flavors.
  5. Add the Vermicelli and Tofu Skin Knots: Add the rehydrated mung bean vermicelli and tofu skin knots to the wok. Stir-fry until the vermicelli is softened and the sauce has thickened slightly.
  6. Season and Garnish: Season with salt and pepper to taste. Garnish with chopped scallions and serve immediately with steamed rice.

Nutrition

Serving: 125gCalories: 95kcalCarbohydrates: 7gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.04gSodium: 504mgPotassium: 126mgFiber: 1gSugar: 1gVitamin C: 0.2mgCalcium: 3mgIron: 0.3mg

Notes

Tips & Substitutions
  • Feel free to substitute or add your favourite vegetables, such as carrots, broccoli, or snow peas.
  • If you don't have Shaoxing wine, you can substitute it with an equal amount of vegetable broth or water with a splash of rice vinegar.
  • You can add a chili oil drizzle or toasted sesame seeds for a richer flavour.
This Vegetarian Buddha's Delight recipe is delicious and nutritious. It offers a variety of textures and flavours, making it perfect for a special occasion or a simple weeknight meal. 

Estimated Nutrition Breakdown for Vegetarian Buddha's Delight

Per Serving (Based on 4 main dish servings)

Macronutrients

  • Calories: 180-220 kcal
  • Protein: 8-10g
  • Carbohydrates: 30-35g
    • Dietary Fiber: 6-8g
    • Sugars: 3-4g
  • Fat: 5-7g
    • Saturated Fat: 0.5-1g
    • Unsaturated Fat: 4-6g

Micronutrients

  • Sodium: 400-500mg (primarily from soy sauce)
  • Potassium: 300-400mg
  • Iron: 2-3mg (15-20% DV)
  • Calcium: 40-60mg (4-6% DV)
  • Vitamin D: 2-4μg (from mushrooms)
  • B Vitamins: Moderate amounts, especially B2 and B3 from mushrooms

Key Nutritional Benefits

  • High in fiber from mushrooms and plant-based ingredients
  • Low in fat with minimal saturated fat
  • Good source of plant protein
  • Rich in antioxidants from various mushroom varieties
  • Gluten-free (if using gluten-free soy sauce)
Please note that these values are estimates based on standard ingredient compositions. The actual nutritional content may vary depending on specific brands, preparation methods, and exact quantities used. Low-sodium soy sauce can reduce sodium content.

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