The Recipe

Chinese Buddha's Delight

Name: Chinese Buddha's Delight
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 1 (460 g)
Ingredients: 3 tablespoons low sodium soy sauce; 1 tablespoon dark sesame oil; 1 tablespoon rice vinegar; 1 teaspoon sugar; 1 (14 ounce) package water-packed extra firm tofu, drained and cut into 1-inch cubes; 5 cups small broccoli florets; 1 1/2 cups carrots (1/4-inch diagonally sliced); 1/2 cup peeled chopped broccoli stem; 2 tablespoons canola oil; 1 1/2 cups sliced green onions; 1 tablespoon grated peeled fresh ginger; 2 garlic cloves, minced; 1 cup snow peas, trimmed; 1 (14 ounce) can whole baby corn, drained; 1 (8 ounce) can sliced water chestnuts, drained; 1/2 cup vegetable broth; 1 tablespoon cornstarch; 1/2 teaspoon salt; 4 cups hot cooked brown rice

COOK TIME : an hourPREP TIME : 25 minutes

From Food.com

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Ingredients

DESCRIPTION

I always order this dish when we go to Chinese restaurants, so I was so excited to find this recipe in the Jan. 2005 issue of Cooking Light! This is the recipe, with a few of my variations. If you're craving tons of spice, this isn't for you; however, its subtle, healthy flavor is something I quite enjoy. Cook time includes marinating time. (NUTRITION PER SERVING CALORIES 378(28% from fat); FAT 11.6g (sat 1.6g,mono 4.7g,poly 4.7g); PROTEIN 15.8g; CHOLESTEROL 0.0mg; CALCIUM 129mg; SODIUM 698mg; FIBER 9.3g; IRON 4.4mg; CARBOHYDRATE 55.9g)

INGREDIENTS

3 tablespoons low sodium soy sauce
1 tablespoon dark sesame oil
1 tablespoon rice vinegar
1 teaspoon sugar
1 (14 ounce) package water-packed extra firm tofu, drained and cut into 1-inch cubes
5 cups small broccoli florets
1 1/2 cups carrots (1/4-inch diagonally sliced)
1/2 cup peeled chopped broccoli stem
2 tablespoons canola oil
1 1/2 cups sliced green onions
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced
1 cup snow peas, trimmed
1 (14 ounce) can whole baby corn, drained
1 (8 ounce) can sliced water chestnuts, drained
1/2 cup vegetable broth
1 tablespoon cornstarch
1/2 teaspoon salt
4 cups hot cooked brown rice