Buddha’s Delight
Celebrate the Lunar New Year with this traditional, ‘delightful,’ veggie-filled dish and share with your friends and family!
As we welcome the Lunar New Year 2025 we celebrate the Year of the Wood Snake, a time for wisdom, intuition, and personal growth. This festive season is about coming together with loved ones, sharing well wishes for health, happiness, and prosperity, and reflecting on the deeper meanings that the new year brings. The Wood Snake's energy encourages balance, harmony, and a steady path toward our goals.
An important tradition during the Lunar New Year is preparing and enjoying special dishes that hold cultural significance, and one of these dishes is Buddha's Delight. This vegetarian dish is a symbol of purity and harmony, aligning with the values of the new year. Featuring a variety of vegetables/ingredients like cabbage (symbolizing prosperity), lotus root (for good fortune), carrots (for luck), mushrooms (for opportunity), and vermicelli noodles (for longevity), Buddha's Delight not only delights the tastebuds but also reminds us of the importance of balance and mindfulness in our lives.
As we gather to celebrate the Year of the Wood Snake, let the spirit of Buddha's Delight inspire us to embrace the year with a sense of renewal and joy. 🌱🐍🥗
Shiitake Mushrooms
Shiitake mushrooms are considered a tonic in TCM. They are believed to tonify Qi and Blood, boost the immune system, improve circulation, and support overall health. They are also known to enhance vitality and strengthen the body's resistance to disease.
Lotus Root
Lotus root is considered cooling and is often used to regulate blood flow/circulation, and support the lungs. It is also believed to improve digestion and help clear heat from the body, making it a valuable ingredient for overall health.
Napa Cabbage
Napa cabbage is considered cooling and is often used to clear heat and toxins from the body. It is also believed to promote digestive health and provide hydration, making it a great ingredient for maintaining balance during the dry winter months.
Ginger and Garlic
Ginger and garlic are staple TCM herbs, prized for their warming and harmonizing properties. Garlic is known for its ability to boost the immune system and fight off colds and infections, while ginger is used to improve digestion, reduce nausea, and enhance circulation. They help prevent the stagnation of Qi and promote blood circulation.
Buddha’s Delight
INGREDIENTS
Main Dish:
1.5 oz vermicelli noodle, soaked in water
1 oz dried shiitake mushroom, soaked in water
10 oz napa cabbage, chopped
3 oz baby corn
3 oz baby carrots
2 oz carrot, sliced
2 oz sugar snap peas
1 oz cauliflower, chopped
1 oz lotus root, sliced
1 oz bean sprouts
2 oz seafood mushroom, sliced
4 oz king oyster mushroom, sliced
3 cloves garlic, minced
1 tablespoon ginger, sliced
4 oz (preferred) oil
1 tablespoon sesame oil
Sauces:
1.5 oz red fermented bean curd
1 tablespoon vegetarian oyster sauce
1 tablespoon soy sauce
1 teaspoon tamari soy sauce
1 tablespoon cooking wine
2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon cornstarch
INSTRUCTIONS
Prepare the Ingredients:
Soak the dried shiitake mushrooms and vermicelli noodles in warm water and set aside.
Chop/slice the other vegetables into bite-sized pieces. Mince or use minced garlic.
Bring a pot of water to a boil and add the baby corn, cauliflower, oyster mushroom, lotus root, and carrot pieces. Blanch for about 90 seconds.
*You may substitute any vegetable for vegetables that you have in your fridge!
Prepare the Sauces:
In a small bowl, add the red fermented bean curd and smash it down into a paste.
In a separate bowl, mix the vegetarian oyster sauce, soy sauce, tamari soy sauce, cooking win, sugar, salt, and white pepper powder.
Combine and Cook:
Let your wok preheat on high for 1 minute, then turn down the heat to medium, and add 2 tablespoons of oil to the wok.
Add the fermented bean curd paste, garlic, and ginger, and fry for about 30 seconds until they become aromatic.
Add the shiitake mushrooms, napa cabbage, and king oyster mushrooms, and stir fry for 30-40 seconds.
Add the cooking wine and let simmer.
Add 8 oz of water, the baby corn, carrots, baby carrots, sugar snap peas, cauliflower, lotus root, and oyster mushrooms. Cover and let simmer for 4-5 minutes.
Add the seafood mushrooms, bean sprouts, sauce prepared earlier, and vermicelli noodles. Mix together, cover the wok, and let cook for 1 more minute.
In a small bowl, mix 1 tablespoon of warm water with 1 tablespoon of cornstarch. Slowly add this mixture into the wok to thicken the sauce.
Turn off the heat, add sesame oil and salt to taste. Now you can enjoy this delight!
photo and recipe inspiration to Made With Lau
