Rating: 3.5 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 2
  • 4 star values: 2
  • 5 star values: 1

This simple version of Buddha's Delight, a popular Chinese takeout dish, will work with just about any combination of vegetables.

Martha Rose Shulman
Recipe by Cooking Light January 2005

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Randy Mayor

Recipe Summary

Yield:
6 servings (serving size: about 1 1/3 cups stir-fry and 2/3 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients, tossing to coat; cover and marinate in refrigerator 1 hour. Drain in a colander over a bowl, reserving marinade.

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  • Cook broccoli florets, carrot, and broccoli stems in boiling water 1 1/2 minutes; drain. Plunge into ice water. Drain.

  • Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add tofu; stir-fry 5 minutes or until lightly browned on all sides. Stir in onions, ginger, and garlic; stir-fry 30 seconds. Stir in broccoli mixture, snow peas, corn, and water chestnuts; stir-fry 1 minute. Combine broth and cornstarch, stirring with a whisk. Add cornstarch mixture, reserved marinade, and salt to pan; bring to a boil. Cook 2 1/2 minutes or until slightly thick, stirring constantly. Serve over rice.

Nutrition Facts

378 calories; calories from fat 28%; fat 11.6g; saturated fat 1.6g; mono fat 4.7g; poly fat 4.7g; protein 15.8g; carbohydrates 55.9g; fiber 9.3g; cholesterol 0mg; iron 4.4mg; sodium 698mg; calcium 129mg.
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