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Buddha’s Delight

Buddha’s Delight

Recipe by LoCourse: Uncategorized


Prep time


Cooking time




  • 2 tablespoons canola oil

  • 1 tablespoon ginger, minced

  • 1/2 each yellow onion, julienned

  • 2 cloves garlic, minced

  • 8 ounces firm tofu or fried tofu, cut into 1-inch cubes

  • 6 each fresh shiitake mushrooms, cut in half

  • 1 each carrot, cut into slices on the diagonal

  • 2 stalks celery, cut into slices on the diagonal

  • 4 ounces green beans or sugar snap peas, string

  • 4 leaves Napa cabbage, cut into 2-inch pieces

  • 1 head broccoli, cut into bite-sized pieces

  • 8.5 ounces can bamboo shoot tips, washed and cut into 1-inch pieces

  • Sauce
  • 1 teaspoon chicken bouillon powder

  • 1 tablespoon soy sauce

  • 2 tablespoons vegetarian oyster sauce

  • 1 tablespoon granulated sugar

  • 1 tablespoon sesame oil

  • 1/2 teaspoon white pepper powder


  • Mix the sauce ingredients together and set aside.
  • In a wok, heat up the canola oil over high heat. Add the onions, garlic and ginger and saute until fragrant (about one minute).
  • 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.
  • Add in your sauce and saute until your sauce is heated up and coats all your vegetables and tofu {about another couple of minutes}.
  • Serve with some steamed Jasmine rice or Japanese rice.