If you’re a longtime vegetarian or vegan, you’ve likely ordered a version of this addictive Chinese restaurant staple often nicknamed Buddha's Delight. This tasty vegetable stir fry is easy to make at home, and way healthier than the takeout version.
A simple vegetable stir fry is one of my favorite meals for busy weeknights. They're quick, easy, and super family friendly too.
This homemade version of the Chinese restaurant favorite Buddha's Delight has all the flavor of your favorite takeout - but is way healthier (and cheaper too!).
Serve this vegetable stir fry over hot cooked brown rice or Asian noodles for a heartier meal. It also goes well with a simple slaw-type salad or a mixed greens salad with orange sections and toasted almond slices.
For added protein, choose your favorite simple tofu, tempeh, or seitan preparation to serve alongside or atop this dish.
I used basic button mushrooms for this recipe, but you can substitute shiitake mushrooms or something more exotic for extra flair!
In place of the broccoli, I sometimes opt for cauliflower florets. Or you can do a mix of half broccoli and half cauliflower.
Feel free to experiment with other veggies in this simple stir fry - just about anything you have on hand will work here! Bell peppers, bok choy, and sliced summer squash are great additions.
If you love this Buddha's Delight recipe, be sure to check out these other tasty vegan ideas:
Chinese Vegetable Stir Fry - Buddha's Delight
For Stir Fry Sauce:
- 2 tablespoons cornstarch or arrowroot powder
- 1 ¼ cups vegetable broth
- 2 teaspoons sesame oil dark, optional
- 2 tablespoons soy sauce or tamari
- 2 tablespoons dry white wine optional
- 2 teaspoons grated ginger or ginger paste
For Stir Fry:
- 1 ½ tablespoons safflower oil or other oil for stir frying
- 2 cloves garlic minced
- 2 crowns broccoli cut into bite-sized florets
- 1 carrot large, peeled and sliced diagonally
- 1 cup mushrooms variety of choice, stemmed and cut in half
- 1 cup cabbage leaves Napa or regular green cabbage, chopped into bite sized chunks
- 1 cup snow peas trimmed
- 1 stalk celery thinly sliced on the diagonal
- 2 scallions cut into 1-inch pieces
- 15 ounces baby corn canned, drained
- toasted cashews or peanuts for topping, optional
- rice cooked, optional
- additional soy sauce to taste
- Dissolve the cornstarch into roughly ¼ cup of the broth to make it smooth and pourable.
- Combine the dissolved cornstarch with the remaining broth. Then combine with the sesame oil, soy sauce, white wine, and ginger in a mixing bowl. Whisk to combine. Set aside.
- Heat the oil in a lareg frying pan or wok. Add the garlic and sauté over low heat for a minute or so.
- Add all the vegetables, and turn up the heat. Stir-fry until everything is bright and tender-crisp, which should not be more than 5 minutes. You can add very small amounts of additional brothas you stir fry, just enough to keep the pan moist.
- Whisk the sauce again to ensure it has not separated, and pour it into the vegetable mixture. When the liquid thickens and everything is nicely heated through, season to taste with additional soy sauce and serve hot.
- Feel free to use a mixture of broccoli and cauliflower rather than just broccoli.
- I used white button mushrooms for this recipe, but you can use a more exotic variety such as shiitake or wood ear mushrooms.
Eastlynne Guy Eadie says
thanks very much for the recipe
Eastlynne Guy Eadie says
using recipe in tomorrow"s meal
Thank you 🙂