Buddha’s Delight

Written By Pam Brandon and Anne-Marie Denicole On January 18, 2012



divadelight1Buddha’s Delight can be your delight, too. A tempting treasure trove of Mother Earth’s most precious jewels, crisp colorful veggies lightly sautéed in a gingery glaze, this traditional vegetarian dish was used for self-purification during the first five days of the Chinese New Year.


We couldn’t agree more. After the holiday binge (and bulge) of all things cookies and cocktails, a bit of nutritional mindfulness will restore sanity, serenity—and the Buddha’s signature smile.


Follow our recipe, or purify your post-holiday fridge as well, tossing in leftover bits of this or that. Serve with nutty, whole-grain brown rice or noodles, a spoonful or two of chili garlic paste for heat, and, of course, chopsticks.


Diva’s Delight

Serves 2 amply as an entrée; 4 to 6 as side dish


2 tablespoons honey

1 tablespoon sriracha, optional

3 tablespoons ginger paste

1/3 cup reduced sodium soy sauce

2 teaspoons toasted sesame oil

1 teaspoon rice vinegar (may substitute white vinegar)

4 garlic cloves, peeled and thinly sliced

Stir Fry

Vegetable oil for stir frying

3 broccoli crowns, florets separated

2 large carrots, peeled and thinly sliced

10-12 shitake mushrooms, sliced

1 large red bell pepper, seeded and chopped

1 cup sugar snap or green beans, trimmed

1 large sweet onion, roughly chopped

1 bunch scallions, green and white parts, sliced

Toasted sesame seeds, to garnish


In a small bowl, whisk together the honey, sriracha (if using), ginger paste, soy sauce, sesame oil, vinegar and garlic; set aside.


Heat a large skillet or wok over medium-high heat. (If you don’t have a large skillet, cook veggies in batches, dividing sauce accordingly.)

When pan is hot, coat bottom with vegetable oil. Add broccoli and carrots and stir-fry for 2 minutes. Drizzle in 2 tablespoons water and cover to steam for 2 minutes more.

Add mushrooms, bell pepper, beans and onion; stir-fry for 1 minute, then cover and steam for 2 or 3 minutes more, adding more water if necessary. Pour in sauce, add scallions and continue to stir-fry until veggies are coated and sauce begins to thicken slightly, about 2 minutes.

Garnish with toasted sesame seeds and serve hot. For more tender veggies, remove the pan from heat, cover, and allow to steam until desired doneness.


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