Buddhas Delight Recipe

Name: Buddhas Delight
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tsp. dark sesame oil; 1 1/2 tsp. sugar; 1/2 tsp. salt; 1/4 tsp. ground white pepper; 8 large dried shiitake mushrooms; 2 oz. dried bean thread noodles, broken into 4-inch pieces; 1 1/2 Tbs. vegetable oil; 3 scallions (white and light green parts), cut into 1-inch pieces; 1 small clove garlic, minced; 1 tsp. grated fresh ginger; 1 medium carrot, thinly sliced on diagonal; 1/2 cup canned sliced water chestnuts; 1/2 cup canned bamboo shoots, julienned; 15-oz. can baby corn, drained; 8 oz. snow peas, strings removed; 8 oz. Chinese (Napa) cabbage ( 1/4 small head), cut into 2 x 1-inch pieces; 8 oz. firm tofu, drained and cut into 1-inch cubes; 2 Tbs. soy sauce; ⅔ cup vegetable broth

Servings: persons

2 tsp. dark sesame oil
1 1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. ground white pepper
8 large dried shiitake mushrooms
2 oz. dried bean thread noodles, broken into 4-inch pieces
1 1/2 Tbs. vegetable oil
3 scallions (white and light green parts), cut into 1-inch pieces
1 small clove garlic, minced
1 tsp. grated fresh ginger
1 medium carrot, thinly sliced on diagonal
1/2 cup canned sliced water chestnuts
1/2 cup canned bamboo shoots, julienned
15-oz. can baby corn, drained
8 oz. snow peas, strings removed
8 oz. Chinese (Napa) cabbage ( 1/4 small head), cut into 2 x 1-inch pieces
8 oz. firm tofu, drained and cut into 1-inch cubes
2 Tbs. soy sauce
⅔ cup vegetable broth

1
Make sauce: In small bowl, mix all sauce ingredients.
2
Set aside.
3
In medium bowl, soak mushrooms in 1/2 cup cold water until softened, about 30 minutes.
4
In another bowl, soak noodles in hot (not boiling) water to cover 5 minutes.
5
Drain mushrooms and squeeze dry (reserve soaking water to use in soups).
6
Cut off and discard stems; thinly slice caps and set aside.
7
Drain noodles and set aside.
8
In wok or large deep skillet, heat vegetable oil over high heat.
9
Add mushrooms, scallions, garlic and ginger and stir-fry 1 minute.
10
Add carrot, water chestnuts, bamboo shoots, baby corn, snow peas and cabbage and stir-fry 2 minutes.
11
Add sauce, cover and cook 5 minutes.
12
Gently stir in noodles and tofu until well coated.
13
Reduce heat to low, cover and cook until most of the sauce is absorbed, about 15 minutes.
14
Serve at once.

886

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 tsp. dark sesame oil, 1 1/2 tsp. sugar, 1/2 tsp. salt, 1/4 tsp. ground white pepper, and more.

Yes, Buddhas Delight falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Buddhas Delight

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions