Chinese Vegetable Stir Fry - Buddha's Delight
Buddha's Delight is a Chinese-style vegetable stir fry loaded with broccoli, cabbage, snow peas, mushrooms, and baby corn in a savory homemade ginger-soy sauce. It's ready in 25 minutes and even better than the takeout version!
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Servings: servings
Equipment
- Wok or large skillet
Ingredients
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
For serving:
- toasted cashews or peanuts for topping, optional
- rice cooked, optional
- additional soy sauce to taste
Instructions
- In a small bowl, whisk the cornstarch into about ¼ cup of the broth until smooth.
- Add the remaining broth, sesame oil, soy sauce, white wine (if using), and ginger. Whisk to combine and set aside.
- Heat the oil in a wok or large skillet over medium-high heat. Add the garlic and stir-fry for about 30 seconds, just until fragrant (don't let it brown).
- Add the carrot and broccoli and stir-fry for 2 minutes. Add the cabbage, mushrooms, and celery and stir-fry for 1 to 2 minutes more. Add the snow peas, baby corn, and scallions and stir-fry for 1 minute, until everything is bright and tender-crisp. If the pan gets dry, add a tablespoon or two of water or extra broth.
- Whisk the sauce again so the cornstarch hasn't settled, and pour it over the vegetables. Cook, stirring, for 1 to 2 minutes, until the sauce thickens and turns glossy and everything is heated through. Season to taste with additional soy sauce and serve hot over rice, topped with toasted cashews or peanuts if you like.
Notes
- Wine: not all wines are vegan. Use one labeled vegan, or replace it with more broth or a splash of rice vinegar.
- Gluten-free: use tamari instead of soy sauce.
- Variations: use a mix of broccoli and cauliflower rather than just broccoli, or swap the button mushrooms for shiitake or wood ear mushrooms.
- Make ahead: chop the vegetables and whisk the sauce up to a day ahead; refrigerate separately.
- Storage: refrigerate leftovers for up to 3 days and reheat in a skillet with a splash of broth. Not recommended for freezing.
Nutrition (Estimate per Serving)
Calories: 234kcalCarbohydrates: 35gProtein: 7gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 826mgPotassium: 625mgFiber: 5gSugar: 9gVitamin A: 3546IUVitamin C: 40mgCalcium: 79mgIron: 2mg
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