How to Make Buddha's Delight (Mixed Vegetables Delight)

Soak shiitake mushrooms in 1/2 cup (118 ml) cold or room temperature water for at least 1 hour.

Soak wood ear fungus in 1/2 cup (120 ml) cold water for about 30 minutes.

Remove excess moisture from 6.5 ounces (185 g) firm tofu using paper towels.

Place a plate and chopstick on top of the tofu, then place another plate or bowl on top for 10 to 15 minutes.

Cut off the leaf from the napa cabbage stalk and cut the stalk into approximately 1 inch (2.5 cm) pieces.

Cut 1 ounce (28 g) carrot into slices about 1/10 inch (3 mm) thick.

Cut 3 ounces (85 g) broccoli into bite-sized pieces.

Squeeze out excess water from 1.6 ounces (45 g) soaked wood ear fungus and cut into strips about 5 mm (1/5 inch) wide, removing any tough stems.

Squeeze out excess water from 1.41 ounces (40 g) shiitake mushrooms, cutting off tough stems and slicing into strips about 1/2 inch (1.2 cm) wide.

Strain the shiitake mushroom soaking liquid through a mesh strainer to remove grits and impurities.

After 10 to 15 minutes, remove the tofu from the paper towels and cut it in half from the side, then into blocks about 1 inch (2.54 cm) across.

Heat vegetable oil in a pot or wok to 350°F (177°C).

Carefully lower the tofu into the hot oil using a skimmer or spider strainer to avoid splashing, frying for about 3 minutes until golden brown, flipping for even cooking.

Remove the tofu from the oil and set aside.

In a cup, mix 1 tablespoon potato starch with 1 tablespoon water to create a slurry thickener.

In a pot of boiling water, lightly blanch the broccoli for about 45 seconds, then remove and set aside.

In a wok or pan over medium-high heat, add 2 tablespoons vegetable oil or olive oil, adding napa stalk and carrots first and stir-frying for about 10 to 15 seconds.

Add baby corn, water chestnuts, and boiled broccoli, stir-frying for another 30 seconds.

Add the remaining vegetables and stir-fry for another 30 to 45 seconds.

Add the strained liquid from the shiitake mushrooms and stir-fry until the liquid evaporates, about 10 to 15 seconds.

Add the fried tofu and stir-fry for 15 to 20 seconds.

Pour in 1 cup (254 ml) brown sauce and bring to a boil.

Once boiling, add the potato starch slurry and stir-fry for 15 to 20 seconds until all vegetables are well coated with the sauce.

Add 1 teaspoon sesame oil and stir-fry for a final 5 minutes to retain vegetable crunchiness.

Plate and serve immediately, garnishing with green onions.

Equipment Needed

Spice Level:

Dietary