Ingredients with Measurements:
- 1 cup sliced shiitake mushrooms
- 1 cup sliced carrots
- 1 cup sliced bamboo shoots
- 1 cup sliced water chestnuts
- 1 cup sliced snow peas
- 1 cup sliced bok choy
- 1 cup sliced broccoli florets
- 1 cup sliced Napa cabbage
- 1/2 cup sliced green onions
- 1/4 cup sliced garlic
- 1/4 cup sliced ginger
- 1/4 cup vegetable oil
- 1/4 cup soy sauce
- 2 tbsp Szechuan peppercorns
- 1 tbsp cornstarch
- 1 tbsp sugar
- 1 tsp sesame oil
- 1 tsp chili flakes
- 1/2 tsp salt
- 1/2 tsp black pepper
- 4 cups cooked rice
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
- Small bowl
Step-by-step instructions:
1. In a small bowl, mix together soy sauce, cornstarch, sugar, sesame oil, chili flakes, salt, and black pepper. Set aside.
2. Heat vegetable oil in a wok or large skillet over high heat.
3. Add Szechuan peppercorns and stir-fry for 30 seconds until fragrant.
4. Add garlic and ginger and stir-fry for 1 minute until fragrant.
5. Add shiitake mushrooms, carrots, bamboo shoots, and water chestnuts. Stir-fry for 2-3 minutes until slightly softened.
6. Add snow peas, bok choy, broccoli florets, and Napa cabbage. Stir-fry for 2-3 minutes until vegetables are tender-crisp.
7. Add green onions and the soy sauce mixture. Stir-fry for 1-2 minutes until sauce thickens and coats the vegetables.
8. Serve hot over cooked rice.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 14g
Carbohydrates: 49g
Protein: 9g
Sodium: 1200mg
Fiber: 7g
Sugar: 9g
Substitutions for ingredients:
- Any type of mushrooms can be used instead of shiitake mushrooms.
- Any type of leafy greens can be used instead of bok choy and Napa cabbage.
- Any type of rice can be used instead of white rice.
Variations:
- Add tofu or seitan for extra protein.
- Add peanuts or cashews for extra crunch.
- Add more chili flakes for extra heat.
Tips and tricks:
- Make sure to slice all vegetables evenly for even cooking.
- Stir-fry vegetables in batches if the wok or skillet is not large enough.
- Use a wooden spoon or spatula to stir-fry vegetables to prevent scratching the wok or skillet.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or on individual plates with rice on the side.
Garnishes:
Garnish with sliced green onions, sesame seeds, or cilantro.
Pairings:
Pair with a light-bodied white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve with steamed dumplings or egg rolls.
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or vegetable broth to thin it out.
- If the vegetables are too crunchy, stir-fry for a few more minutes until tender.
Food safety advice:
- Make sure to wash all vegetables thoroughly before slicing and cooking.
- Cook vegetables to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Buddha's Delight, also known as Luohan Zhai, is a vegetarian dish that originated in Buddhist monasteries in China. It is traditionally eaten on the first day of the Chinese New Year as a way to cleanse the body and soul.
Flavor profiles:
This dish is savory, slightly sweet, and spicy with a hint of nuttiness from the sesame oil.
Serving suggestions:
Serve as a main dish for a vegetarian meal or as a side dish for a larger meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese