Buddha’s Delight
Growing up, I hadn’t been exposed to a lot of Chinese dishes that didn’t have meat in them, so when I became vegetarian, my parents started making this dish for New Year’s, known as Buddha’s Delight, which also happened to be a combination of some of my favorite traditional Chinese ingredients.
I am now a “vegetarian who eats fish,” so we’ve also modified this recipe to accommodate both vegetarian and pescetarian dietary preferences.
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Base ingredients (and prep)
Choose your own combo of ingredients
Seasoning
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Heat wok or large pan over medium-high heat, then add oil and ginger/garlic until it turns golden without burning.
Add any ingredients that you had to soak and stir-fry for 2 minutes (don’t add the water in yet!).
Add everything else (except for mung bean noodles) and stir-fry for 2 minutes.
Add your soaking water (you may need to add more water depending on how much stuff is now in the pan).
Add your seasoning, and turn down heat to medium.
Cook covered for 8-10 minutes until everything is tender.
Add mung bean noodles, which should soak up the remaining liquid. (If there’s no liquid, add a little bit more.)
Transfer to a bowl. Top the dish with scallions if you have them.
Serve with steamed rice!
