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Buddha's Delight

Prep Time: Minutes
Cook Time: Minutes
Serves:6 Servings

Nutritional Information

Find enlightenment with this popular vegetarian Chinese entre. Buddha's Delight consist of various vegetable which are cooked in a savory soy sauce mixture until each piece is nice and tender.


  • 1 cup Oil (for deep-frying)
  • 1 tsp MSG (opt)
  • 2 tbsp Dark Soy Sauce
  • 2 tbsp Medium Sherry
  • 1 tbsp Water
  • 1 Sq. Fermented Bean Curd
  • 1 tsp Salt
  • 1/2 tsp Sugar
  • 2 tbsp Sesame Oil
  • 4 Lily Buds (golden needles)
  • 4 Wood Ear black fungus
  • 6 Nami Black Mushrooms
  • 2 Bean Curd Sticks
  • 1/2 cup Dried Bamboo Shoots (opt)
  • 2 oz Bean Thread Noodles
  • 2 cups Mung Bean Sprouts
  • 2 Stalks Celery
  • 2 med Carrots
  • 1 Bell Pepper
  • 1 Long White Turnip
  • 2 Leaves Napa Cabbage
  • 1/2 cup Canned Ginko Nuts
  • 1/2 cup Canned Baby Corn
  • 2 Cakes Pressed Bean Curd,
  • 6 OR Fried Gluten Balls


  • 1. Preparation:
  • 2. Rinse, then soak dried ingredients in warm water: soak bean curd sticks overnight; soak rest about 1 hour. Cut bean curd sticks and lily buds into 2" sections. Remove hard stems from wood ears, and slice thinly. Remove stems from black mushrooms (reserve for stock pot); halve the caps. Cut thin strands of bamboo shoots into 2" lengths. Cut soaked bean thread noodles into 3" pieces.
  • 3. Wash and blanch bean sprouts, celery and pepper. Slice celery, pepper, carrots, turnip and cabbage into 2" long pencil-size pieces. Halve baby corn on the bias. Slice pressed bean curd same size as vegetables. Deep-fry in shallow oil until slightly tan but still pliable. Drain. Mash fermented bean curd, then blend with sugar, dark soy, sherry and water.
  • 4. Stir-frying:
  • 5. Heat wok until medium-hot. Add 4 tablespoons of deep-frying oil. Add all dry ingredients, except noodles; stir-fry 1 minute. Turn wok to high. Add fresh and canned ingredients, and stir-fry for 2 more minutes: sprinkle in salt after first minute. Add liquid mixture, mixing with juices in pan. Add noodles. Reduce heat to medium, cover wok, and steam for 5 minutes, or until vegetables are cooked but still firm. Uncover, sprinkle in sesame oil. Toss briefly. Serve in a warm bowl.

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