There are many variations of the Buddha’s Delight recipe.
Hailing from, you guessed it, Buddist temples in Asia, this dish was traditionally enjoyed by Buddhist monks who are vegetarians.
It has grown in popularity throughout the world as a common dish available as a vegetarian option in Chinese restaurants.
Most Buddha’s Delight recipes consist of various vegetables and other vegetarian ingredients (sometimes with the addition of seafood or eggs), which are cooked in soy sauce-based liquid with other seasonings.
The most popular ingredients usually are napa cabbage, carrots, black mushrooms or shiitake mushrooms, snow peas and water chestnuts.
We’ve adapted the recipe to be more similar to Western dishes by including broccoli but the choice of vegetables is up to you!
If you try our recipe out and enjoy it, check out our other vegetarian recipes like Smashed Cucumber Salad.
Buddha’s Delight Recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
- 3 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 2 tsp honey (optional)
- ½ inch knob of fresh ginger
- 2 garlic cloves
- 2 tsp cornstarch
- 1 tbsp canola oil
- 3 green onions
- 1 (14-ounce) can whole baby corn, drained and halved
- 4 cups mixed fresh vegetables such as broccoli, snow peas, carrots, green beans, sweet red peppers, celery and baby bok choy
- Wash and strain all your desired vegetables.
- Cut the broccoli into bite-sized florets and remove the ends from the snow peas and green beans.
- Chop the celery and carrots diagonally into thin slices.
- Chop the red pepper into bite-sized pieces and separate the baby bok choy into pieces.
- Drain the baby corn and cut them into halves.
- Peel your fresh ginger and grate. You will need about 1 tsp of the grated ginger. Then peel and mince the garlic.
- Slice the green onions into long diagonal strips.
- For the sauce: In a small bowl mix together the soy sauce, sesame oil, ginger and garlic. If you enjoy sweeter tastes, add in the honey.
- Mix the cornstarch with 1/4 cup of cold water. Mix until the cornstarch is fully dissolved. Then add it to the soy sauce mixture.
- Heat the oil in a large pan over medium-high heat. Once the oil is heated, add the vegetables and season with salt and pepper. Cook for 3-4 minutes, stirring occasionally. Add 2 tablespoons of water to the pan and cook for another 3-4 minutes or until vegetables become tender.
- Add in the baby corn and bamboo shoots and stir.
- Pour the sauce over the vegetables and mix. Bring the sauce to a simmer and let it boil for one minute or until the sauce has thickened.
- Garnish with the sliced green onions.
- Best served with rice. Enjoy!
Tip: Make more sauce and turn this dish into a noodle stir-fry!