Traditionally served on Chinese New Year (Lunar New Year), Buddha’s Delight is a bowl of vegan goodness, that’s worth eating at any time of the year. Vegetables, tofu, mushrooms and noodles are first stir-fried then braised in a light savoury sauce. Once everything is prepped, this healthy one-pan meal recipe takes less than fifteen minutes to cook.
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Chinese New Year (Lunar New Year) is fast approaching. It will soon be the year of the water rabbit. One of the main dishes enjoyed on New Year’s Day is Buddha’s Delight. It’s a particularly good one for a healthy new year too as it’s packed with veg and isn’t at all carb heavy.
Dive Right In
- What Is Buddha’s Delight?
- Ingredients
- How To Make Buddha’s Delight
- Other Stir-Fry Recipes You Might Like
- Keep In Touch
- The Recipe
What Is Buddha’s Delight?
Buddha’s Delight is a Chinese vegetarian stir-fry type of dish that was traditionally eaten by buddhist monks. It’s called lo han jai in Cantonese and luo han zhai in Mandarin, often referred to as simply jai.
The monks eschewed meat, fish, dairy and eggs, so the stir-fry is in fact vegan. It’s packed full of vegetables though and is super healthy. It should contain some protein, but it’s very low in carbs. The noodles are made from mung beans rather than wheat, so the stir-fry is also gluten-free.
Strict buddhists don’t eat alliums, so Buddha’s Delight doesn’t traditionally contain any garlic, onion or leeks. These vegetables are said to promote sexual desire when eaten cooked and anger when eaten raw – who knew? These days, many cooks include one or more of these ingredients. Leeks, in particular are often used for the Lunar New Year celebrations as they represent an abundance of wealth.
Although Buddha’s Delight is now eaten at pretty much any time of the year, it’s commonly consumed on Chinese New Year. New Year’s Eve is all about over indulgence, so a bowl of healthy vegetables is just what’s needed to detox the next day.
The traditional recipe contains eighteen ingredients to represent the eighteen disciples of the Buddha. The ingredients in modern buddha’s delight very much depends on the cook and what’s available. Like most home cooked food, you rarely find the exact same dish twice.
For a complete list of what foods might go into Buddha’s Delight, head over to Wikipedia.
Buddha’s Delight: 18 Ingredients
So what is in Buddha’s Delight? There are a few key ingredients that make this dish Buddha’s Delight as opposed to any other stir-fry. However, mostly, it’s a case of using what you have in the cupboard and what’s in season. Just choose vegetables that give a variety of flavour, texture and colour.
I quite like the creativity involved in trying to make Buddha’s Delight with the traditional eighteen ingredients. It’s not really that hard.
I’ve listed the ingredients I’ve used below in the order in which they’re needed. Required ingredients are marked with an asterisk*.
1. Shiitake Mushrooms*
Dried shiitake mushrooms are brilliant for Asian cooking. They’re much cheaper to buy than fresh ones and they pack a real punch. The water used for soaking them is great for adding to soups and stews, or in this case the Buddha’s Delight sauce.
2. Cellophane Noodles*
Cellophane noodles, also known as fensi, bean threads or glass noodles are made from neither wheat nor rice. They are usually made from either mung bean starch or sweet potato starch, which makes them ideal candidates for anyone following a gluten-free diet.
They go impressively transparent when cooked and become glass like in appearance.
In Buddha’s Delight they’re used for bulk, but also to soak up all of the broth. You can swap them for rice noodles, if necessary, but they’re worth seeking out.
You can break the noodles into small pieces if you prefer, but with Chinese New Year in mind, I’ve left mine long. Extra long noodles, called longevity noodles are prized for their symbolism of long life and happiness and are a must during the Lunar New Year celebrations. Cellophane noodles may not be quite as long, but they’re longer than most.
3. Toasted Sesame Oil*
Just a little toasted sesame oil gives real depth of flavour. I use it here to stop the noodles clumping together as they cook.
4. Neutral Oil
You can use whatever your preferred frying oil is, as long as it has a neutral flavour. Sunflower, peanut and rapeseed oil work well.
5. Ginger*
Ginger is one of the must haves in Buddha’s Delight. Ginger is warming and flavoursome and it imbues gingery tones to the whole dish. It symbolises good health and longevity and is a favoured food for Chinese New Year.
6. Chilli
Chilli is often used for Buddha’s Delight in the south of China, but not in the north. I’ve included it just because I like chilli. It not only gives warmth, but also flavour. If you don’t like it too hot, use a mild chilli or just a small amount.
7. Arrowheads
Arrowheads (Sagittaria trifolia) aren’t particularly easy to get hold of item here in the UK. They come from a Chinese aquatic plant, the chi gu 慈菇. They’re a Chinese version of our native arrowhead, but produce larger and whiter tubers. CT grows them, so I get the odd one or two to use occasionally. They taste a bit like a cross between potatoes and chestnuts. They’re very nice and I’d have used more if he was a bit more generous.
Arrowheads are not essential for this dish, but they do add a certain authenticity. However, you can use water chestnuts instead which are similar in taste and texture. You can usually find these in the world food aisle of most large supermarkets.
8. Carrots*
Carrots are another traditional vegetable that’s almost always included in Buddha’s Delight. I always seem to have carrots hanging around the place, so that’s fine by me. They are great for both colour and texture.
Carrots denote good luck, so are much sought after during the Lunar New Year celebrations.
9. Bamboo Shoots
Bamboo shoots are a common ingredient in Chinese stir-fries. They don’t have a lot of flavour, but they do provide bulk and crunch. The Chinese word for bamboo shoots also means ‘well wishings’, so another strong contender for Chinese New Year.
They’re readily available in the world food aisle in most supermarkets these days. You can also get them at Asian stores or online. I use a 225 gram tin of sliced bamboo shoots in water*.
10. Baby Corn Cobs
Whole baby corn gives colour as well as crunch to this colourful vegetable bowl. It’s a commonly used ingredient in Chinese stir-fries as it is in Buddha’s Delight.
You can obtain it quite easily here in the UK, both as a fresh vegetable or a tinned one. In fact they’re fairly easy to obtain frozen too. I’ve used fresh ones.
11. Red Pepper
I’ve added a red pepper to my Buddha’s Delight recipe. It isn’t at all traditional, but it is auspicious for the Chinese New Year. Red food represents joy, strength and beauty.
12. Tofu*
Tofu puffs are commonly included in a bowl of Buddha’s Delight. But they’re not particularly easy to get hold of where I live, so I use firm tofu instead. It completes the meal with its injection of protein, but it also soaks up the flavours wonderfully well.
13. Miso Paste
Red fermented bean curd is often used in Buddha’s Delight. I don’t have any, so in lieu of this, I marinate the tofu in a little dark miso paste.
14. Orange
Orange is not at all traditional in a bowl of Buddha’s Delight. However, something sharp and something sweet absolutely is. As it’s Chinese New Year and oranges are a symbol of luck and prosperity, I reckon they fit the bill perfectly.
I use both the juice and zest.
15. Arrowroot
Arrowroot (Maranta arundinacea) is my go to for thickening sauces. It comes in the form of a white powder which is extracted from the tuber. I prefer it to cornflour as it is less refined and has several beneficial properties.
Whilst the Chinese tend to eat it in its tuberous form, I feel it’s a bit more authentic in this dish than cornflour.
16. Tamari*
Soy sauce is essential to this dish. It provides the umami content as well as the seasoning. I use tamari as it’s richer and less salty than other soy sauces. It’s fine to use your favourite, but you may need to add a little more. Taste test near the end of cooking and add more if you feel it needs it.
17. Chinese Leaf*
Some sort of green vegetable is a must. Chinese leaf (napa cabbage) is traditional but you can use pak choi or snow peas instead.
18. Peanuts
Peanuts are another common ingredient in Buddha’s Delight. Rather than add them during the cooking process, I like to roast them instead. I then use them to sprinkle over the finished dish. They add little bursts of flavour as well as crunch.
They’re another food item that people like to eat during the Chinese New Year festivites. They symbolise vitality, longevity, riches, and honour.
How To Make Buddha’s Delight
Unlike most stir-fries, the vegetables are fairly chunky in a bowl of Buddha’s Delight. This means that many of them are al dente, though some will also be soft and others chewy. It’s all in the variety of texture as well as colour and flavour.
Prepare all of the ingredients before you’re ready to start cooking. It makes life much easier.
Place any leftovers in a covered container and store in the fridge where they’ll keep for a couple of days.
1. Soak Shiitake
Soak the dried shiitake mushrooms in a bowl of just boiled water for twenty minutes. I put a plate over the top which helps to keep them submerged.
Drain the rehydrated mushrooms in a sieve over a jug to catch the liquid. Squeeze out as much of the water as you can, then slice them fairly thickly.
2. Marinade Tofu
Cut the tofu block into four thick slices. Using a knife, spread each one with a quarter of the miso and then cut into chunky cubes. I cut each slice into nine which gave me thirty six in total.
Toss into a bowl and leave to marinade whilst you prepare the other ingredients.
3. Soak Noodles
Place the cellophane noodles into a large shallow bowl and pour boiling water over them. Gently press any bits that stick out under the water, but try not to break them.
Once submerged leave to soak for three to five minutes, or according to pack instructions.
Drain the noodles through a sieve and rinse under cold water to prevent them sticking. Place into a clean bowl and stir in the toasted sesame oil until all the strands are coated.
4. Roast Peanuts
Sprinkle the peanuts with a pinch of sea salt, then roast them in an air-fryer or hot oven until crisp and flavoursome. Alternatively dry fry over a medium heat until toasted all over.
5. Make Sauce
Grate the orange zest into a small mixing bowl. I use a microplane* for this. It works a dream.
Squeeze the orange juice into a measuring jug and make up the required volume with the mushroom’s soaking liquid.
Spoon the arrowroot into the bowl with the orange zest and add one tablespoon of the liquid. Whisk well. Add the rest of the liquid and whisk again. Finally whisk in the tamari.
6. Prep Buddha’s Delight Veg
Slice the chilli and ginger as finely as you can. Try to get the ginger into matchsticks.
Scrub the arrowheads (or water chestnuts) and carrot, there’s no need to peel either. Much of the fibre and nutrients are in the skins. But do top and tail the carrot. Slice them both into thin rounds.
Drain the tin of bamboo shoots through a sieve.
Core and deseed the pepper, then halve it. Cut into chunky slices.
Chop the baby corn into three or four chunks, depending on size.
Slice and discard the bottom end of the Chinese leaf (napa cabbage), then roughly chop it into slices.
7. Stir-Fry Buddha’s Delight
Place a wok or deep lidded frying pan on a medium high heat. I use my cast iron casserole dish*. Everything will cook faster in a wok, so take care to keep things moving and ensure nothing burns.
First add the oil and let it heat up. Then add the ginger and chilli and stir fry for thirty seconds or so.
Next add the carrots, arrowheads and shiitake and stir-fry for a minute or so.
Follow these with the corn, peppers and bamboo shoots and stir-fry for a further minute or so.
Add the tofu, stir-fry for thirty seconds or so, then add the sauce. Stir until the sauce is bubbling and has thickened slightly.
Then pile the Chinese leaf on top. Cover the wok or pan and steam the veg for three to five minutes. They should be al dente, but no longer raw. Give everything a good stir.
Finally add the noodles. Stir them into the vegetables, cover the pan, turn down the heat a little and leave to cook for a further five minutes. The noodles will soak up the broth leaving only a little liquid left behind. They should also go transparent and become glass like in appearance.
Serve piping hot in bowls. Scatter the roasted peanuts over the top and eat with chopsticks, if liked.
Other Stir-Fries You Might Like
Keep in Touch
Thank you for visiting Tin and Thyme. If you make my recipe for Buddha’s Delight, please let me know how it went in the comments. I’d also appreciate it if you could rate the recipe. Do you have any recommendations or advice for making stir-fries? If you post pictures of your creations on social media, please use the hashtag #tinandthyme so I can see them.
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Choclette x
Buddha’s Delight. PIN IT.
Buddha’s Delight: Chinese Stir-Fry
Ingredients
- 8 dried shiitake mushrooms
- 280 g pack extra firm tofu drained
- 1 tsp brown miso paste (red also works)
- 50 g cellophane noodles (or bean thread vermicelli)
- 1 tsp toasted sesame oil*
- 1 orange juice and zest
- 2 tbsp tamari (affiliate link) can swap for favourite soy sauce, but you may need a few drops more
- 1 tsp arrowroot
- 2 tbsp neutral cooking oil
- 15 cm knob root ginger (2 inches) sliced into think matchsticks
- 1 red chilli deseeded and finely sliced
- 2-4 arrowheads thinly sliced into rounds – can use tinned water chestnuts instead
- 1 carrot thinly sliced into rounds
- 140 g bamboo shoots sliced (I used a 225g tin of ready sliced bamboo shoots and drained the liquid off).
- 1 red pepper cored, deseeded and sliced
- 175 g baby corn chopped into large chunks
- 1 Chinese leaf (napa cabbage) roughly shredded – can use pak choi instead
- 50 g peanuts with skins on
Instructions
- Place the shitake mushrooms in a bowl and cover with boiling water. Leave to soak for twenty minutes. Drain the mushrooms through a sieve, but keep the water for later. Slice the mushrooms fairly thickly.8 dried shiitake mushrooms
- Cut the tofu into four thick slices. Spread each one with the miso and then cut into chunky cubes. I cut each slice into nine giving me thirty six in total. Toss into a bowl and leave to marinade whilst you prepare the other ingredients.280 g pack extra firm tofu, 1 tsp brown miso paste
- Place the cellophane noodles in a large bowl and cover with boiling water. Leave to soak for 3-4 minutes or according to pack instructions. Drain and rinse under cold water. Meanwhile, dry the bowl and use it to stir the sesame oil into the noodles.50 g cellophane noodles, 1 tsp toasted sesame oil*
- Roast the peanuts with a pinch of sea salt in an air-fryer at 160℃ (140℃ fan, 320℉, Gas 3) for six minutes or in the oven at 180℃ (160℃ fan, 350℉, Gas 4). Alternatively dry fry over a medium heat until toasted all over.50 g peanuts with skins on
- To make the sauce, measure the orange juice in a jug and make the liquid up to 250ml with the drained shitake liquid. Pour a tablespoon of the liquid into a large cup or bowl and whisk in the arrowroot, ensuring there are no lumps. Slowly add the remaining liquid, whisking as you go. Add the tamari and zest and whisk again.1 orange, 2 tbsp tamari (affiliate link), 1 tsp arrowroot
- Heat the oil in a wok or lidded cast iron pan over a medium hight heat.2 tbsp neutral cooking oil
- Stir fry the ginger and chilli for thirty seconds.15 cm knob root ginger, 1 red chilli
- Add the arrowheads, carrots and shitake mushrooms and stir-fry for a minute.2-4 arrowheads, 1 carrot
- Add the bamboo shoots, red pepper and baby corn and stir-fry for a minute.140 g bamboo shoots, 1 red pepper, 175 g baby corn
- Add the marinated tofu and fry briefly, then add the sauce. Cook for a minute to thicken the sauce, stirring all the while.
- Add the cabbage, stir, then clamp the lid on the pan and allow the vegetables to cook for three to five minutes. They should be al dente, but no longer raw.1 Chinese leaf (napa cabbage)
- Take the lid off the pan, stir everything together, then add the noodles. Stir them into the pan and allow to cook for a further five minutes with the lid on. Everything should be nicely hot with the noodles having soaked up the liquid.
- Ladle into bowls and serve hot with a scattering of roasted peanuts.
Notes
Nutrition Estimate
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Jo Keohane says
Looks wonderfully nourishing and healthy, I love anything with napa cabbage!
Choclette says
Thank you. Red cabbage is one of my favourite vegetables but it’s really nice to add variety and napa cabbage is really good too.
Tina says
Delicious with so many fresh veggies.
Choclette says
Vegetables are such a star. Love how many colours, textures and flavours there are.
Nancy says
I love a good stir fry and Buddha feast is definitely one of them.
Choclette says
Oh, is that another name for Buddha’s Delight? Good to know.
sherry says
lots of good flavours here!
Choclette says
Yes, it’s a really yummy bowl. We ate this one two nights on the trot.
Mary says
What a wonderful bowl of goodness! Unfortunately I am hopeless at stir frying and invariably over cook the dish and end up with more of a stew. Even so, it is still edible even if a bit stewy.
I shall give the Buddha Bowl a go and aim for crisp and crunchy rather than a stew!! :)))
Choclette says
Lovely to hear from you Mary. It’s been a while. I do agree, it’s quite hard to get a stir-fry just right, but this is partly braised too, so in some ways it might be easier. Just don’t cook it for too long.