Buddha's Delight


A traditional vegetarian dish, eaten on New Year's Day in many Asian countries.


  • 1 chinese cabbage, leaves washed and sliced into 5-6 cm pieces
  • 8 dried shitake mushrooms, soaked in hot water for 20 min, stalks discarded, sliced, reserve soaking water
  • 3 dried bean curd sticks. Break into 3-4 pieces, soaked in water for 15-20 min until softened
  • 1 package tofu, sliced
  • 3 cloves garlic, sliced
  • 3 slices of ginger
  • 1 cup bamboo shoots
  • 1 cup baby corn, sliced in half
  • 0.5 cup wood ear mushrooms, soaked in water for 10-15 min, sliced
  • 0.5 cup dried bean thread noodles, soaked in water for 20 min until softened
  • 0.25 cup black moss, aka fat choy, washed, soaked in water for 5-10 minutes, until softened, drained
  • 2 tablespoon fish sauce
  • 3 tablespoon oyster sauce
  • 1 tablespoon Shaoxing wine
  • 0.5 teaspoon sesame oil
  • pinch of sugar, salt, ground white pepper
  • 1 cup oyster mushrooms, ptional


Heat up a wok. Add some oil and fry garlic and ginger until fragrant. Add mushrooms and fry until slightly brown (1-2 minutes). Add mushrooms, baby corn, bamboo shoots, oyster mushrooms and stir-fry (1-2 minutes). Add a little soaking water if it gets too dry. Add cabbage and fry. Add the rest of the soaking water. Cover the wok with a lid to help cabbage soften. Add in the tofu, stir together and simmer until tofu is heated through. Add in the bean thread noodles and fat choy. Stir fry all together until the noodles cook through and soak up the sauce


Serve with steamed rice

Photo Credit: Jonny Hughes @jonny2love
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