This recipe is from Jet Tila's cookbook 101 Asian Dishes You Need to Cook Before You Die.
Hearty, packed with flavor and so simple to make. Great as a meal if you're looking for more vegetarian options or as a side. The best part of this recipe is you can use any vegetables you have available or switch up the ingredients with your favorite vegetables. For tofu, use firm or extra firm for best results.
Prep your veggies, make the sauce and stir fry for a meal ready in under 20 minutes!
Vegetarian Buddha's Delight
1/3 cup vegetable stock
3 tbsp oyster sauce or vegetarian oyster sauce
1 tbsp soy sauce
1/2 tsp brown sugar
1 tsp sesame oil
1 tsp cornstarch
white pepper 1 pinch
Vegetable Stir Fry
2 tbsp vegetable oil
1 package firm tofu diced up into large cubes
2 tsp ginger thinly sliced
4 button cremini mushrooms quartered
6 canned water chestnuts sliced
1 cup bean sprouts
1/2 cup julienned carrots
1 cup shredded Napa cabbage leaves
2 oz snow peas trimmed
For the Sauce
Stir together all the sauce ingredients in a small bowl, making sure the cornstarch is dissolved well. Set aside.
For The Vegetable Stir-Fry
Heat a wok or a large skillet over medium-high to high heat. Swirl in 2 tablespoons(30 ml) of oil to the heated wok and coat the bottom. When you see wisps of white smoke, add the tofu, and stir-fry until light brown on the edges, about 2 minutes.
Then add the ginger and stir-fry it until aromatic, about 30 seconds. Add all the remaining vegetables and keep them moving while searing. Don’t be scared to scrape the pan and fold the vegetables over many times. Cook for about 1 to 2 minutes or until the Napa cabbage gets bright green and starts to soften.
Stir in the sauce, coat all the vegetables and tofu, and bring the sauce to a boil.The cornstarch will thicken into a glaze, about 1 minute. Remove from heat and serve immediately.