Description
Savory Buddha’s Delight is a hearty and flavorful vegetarian stew featuring a blend of rehydrated dried mushrooms, lily flowers, crisp vegetables, deep-fried tofu puffs, and tender mung bean vermicelli noodles. Infused with a rich soy-based sauce and sesame oil, this comforting dish is perfect as a satisfying main course for vegetarians and anyone seeking a delicious plant-based meal.
Ingredients
Scale
Dried Ingredients
- 1 cup dried lily flowers
- 1 cup dried shiitake mushrooms
- 1 cup dried wood ear mushrooms
- 100 grams mung bean vermicelli noodles
Sauce Ingredients
- 3 tablespoons light soy sauce
- 2 tablespoons vegetarian oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 2 teaspoons sesame oil
Other Ingredients
- 1 tablespoon cornstarch
- 1/4 cup water (for slurry)
- 2 tablespoons peanut oil
- 2 tablespoons green onions (chopped)
- 1 tablespoon minced ginger
- 1 medium carrot (sliced)
- 200 grams deep fried tofu puffs
- 200 grams baby bok choy
- 200 grams napa cabbage
- 100 grams bamboo shoots
Instructions
- Soak dried ingredients: Place the dried lily flowers, shiitake mushrooms, and wood ear mushrooms into separate bowls filled with boiling water. Let them soak for 20 minutes until softened and pliable to enhance their flavors.
- Prepare lily flowers: Remove any tough ends from the soaked lily flowers, and if they are long, cut them in half. Drain them and reserve about 3/4 cup of the soaking water for later use.
- Prepare shiitake mushrooms: Squeeze excess water from the shiitake mushrooms, slice them in half, and combine 1/4 cup of their soaking water with the lily flower soaking water to add extra flavor to the dish.
- Chop wood ear mushrooms: Cut the rehydrated wood ear mushrooms into small, bite-sized pieces so they blend well with the other ingredients.
- Soak vermicelli noodles: Soak mung bean vermicelli noodles in boiling water for 3 to 5 minutes or until tender, following package instructions. Drain and set aside for later use.
- Mix sauce: In a medium bowl, combine light soy sauce, vegetarian oyster sauce, dark soy sauce, sugar, salt, and sesame oil until well blended to create a flavorful sauce base.
- Prepare cornstarch slurry: In a small bowl, mix cornstarch with 1/4 cup water to create a slurry that will be used to thicken the sauce later.
- Sauté aromatics: Heat peanut oil in a large skillet or Dutch oven over medium-high heat. Add minced ginger and chopped green onions, sautéing for about 30 seconds until fragrant.
- Cook vegetables: Add sliced carrot, lily flowers, and shiitake mushrooms to the skillet. Stir-fry for 1 minute until the vegetables are vibrant and slightly softened.
- Add bamboo shoots and wood ear mushrooms: Stir in the bamboo shoots and chopped wood ear mushrooms, cooking for another minute to combine flavors.
- Add tofu and sauce: Incorporate the deep-fried tofu puffs, then pour in the prepared sauce. Add napa cabbage and baby bok choy, cover the skillet, and cook over medium heat for 3 to 5 minutes, stirring occasionally for even cooking.
- Add vermicelli noodles: Gently add the drained mung bean vermicelli noodles to the pan, allowing them to soak in the sauce for about 30 seconds to absorb maximum flavor.
- Thicken the sauce: Stir the cornstarch slurry again, then gradually pour it into the pan while stirring continuously until the sauce thickens to a silky consistency.
- Serve hot: Transfer the finished Buddha’s Delight stew to a large serving platter and enjoy immediately while hot.
Notes
- Separate soaking of dried ingredients prevents flavor blending and allows for precise control of texture.
- Reserving soaking water from mushrooms and lily flowers adds natural umami and depth to the stew.
- Adjust the thickness of the sauce by varying the amount of cornstarch slurry used.
- Deep-fried tofu puffs add a delightful texture and absorb the flavors of the sauce beautifully.
- This dish is best enjoyed fresh but can be refrigerated for up to 2 days and gently reheated.
