Buddha’s Delight

Buddha’s Delight is a vegetarian dish made up of lots of soy based proteins to mimic real meat. There’s probably a ton of different versions, but this one’s mine.  The can of ‘lo han chai’ I’m using has a variety of vegetarian meats and veggies, containing braised wheat gluten (people sensitive to gluten, beware – I’m also slightly sensitive to gluten, and if I eat enough of this it sits in my stomach like a rock), mushrooms, carrots, tofu.  Btw, the picture on the can shows snow peas, but THERE ARE NO SNOW PEAS.  So add them if you’d like. I also add other ingredients, like shiitake mushrooms (reconstituted in water, I buy bags of dehydrated mushrooms at the local asian market), Bean curd strips (also needs to be reconstituted, bought in dried strips in a bag), and chinese vermicelli. Chinese vermicelli is a noodle made of green beans so it is a good alternative for people sensitive to flour, and, ironically in this dish that doesn’t help much.  In my variety of Buddha’s Delight I add a tablespoon of curry, for an extra kick.

Ingredients:

• 6 shiitake mushrooms, reconstituted (if dry) and sliced
• 1 cup of bean curd strips, reconstituted and cut into smaller strips
• 1 can of Lo Han Chai, drained
• 2 packages of green bean vermicelli, soaked in hot water to soften, then drained
• 1 tsp sesame oil
• 1 Tbsp oyster sauce
• 1 1/2 cups chicken broth (or water)
• 1 Tbsp yellow curry (optional)
• 1 Tbsp green onions, chopped

Shiitake mushrooms, reconstituted

Sliced shiitake mushrooms

Bean curd threads, reconstituted in water

Can of Lo Han Chai

2 Packages of green bean vermicelli

Vermicelli soaked in a bowl of hot water until ready for use

Directions:

1) In a wok on medium high heat, pour the first 4 ingredients in, stirring quickly. Stir-fry for around 2-3 minutes.

2) Add sesame oil, oyster sauce, stir for another minute.

3) Add chicken broth, turn heat down to simmer. Stir curry in. When sauce thickens, turn off heat and pour into a dish to serve. Top with green onions.