Sometimes my husband complains to me that I don’t incorporate enough vegetables in his meals so I decided to make him this vegetarian dish…to which he looks at it tonight and says to me, “Where’s the meat?” I was like….ugggghhhh…. Anyway, I hope you like this dish. I personally loved it and think I may want to start incorporating more vegetarian meals into our diet.

Buddha’s Delight

Source: Lo Huynh (4 servings)

2 tablespoons canola oil
½ each yellow onion, julienned
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
4 ounces snap peas, string
4 leaves napa cabbage, cut into 2 inch pieces
1 14 oz. can baby corn, wash and drain
6 each fresh shitake mushrooms, cut in half
1 each carrot, cut into slices on the diagonal
2 stalks celery, cut into slices on the diagonal
8 ounces firm tofu, cut into 1″ cubes

2 tablespoons vegetarian oyster sauce
1 tablespoon soy sauce
2 tablespoons Chinese rice wine
1 tablespoon sesame oil
1 teaspoon granulated sugar
1 teaspoon corn starch
½ teaspoon white pepper powder

1. Mix your sauce ingredients together and set aside.
2. In a wok, heat up the oil. Add the tofu and sear on both sides.
3. Add the onions, garlic, and ginger and saute until fragrant {about one minute}.
4. Add in the rest of your vegetables and saute for about five minutes. You want your vegetables to be somewhat cooked but still have a crisp to them.
5. Add in your sauce and saute until your sauce is heated up and coats all your vegetables and tofu {about another couple of minutes}.
6. Serve with some steamed Jasmine rice or Japanese rice.