Sunday, March 05, 2006

Buddha Delight: A Chinese Vegetarian Recipe


Buddha Delight, made of acorn squash and other goodies (see recipe)




  • 1 acorn squash

  • 2 cloves of garlic

  • 2 slices of ginger root

  • 3 pieces of bean curd (or alternative)

  • 4 Chinese dry-preserved mushrooms or sliced oyster mushroom

  • (Please soak for 20 minutes or till tender for ready-to-use)
  • 1/3 cup of green peas (or alternative)

  • 1 small carrot (or alternative)

  • 1/2 tea spoon of sesame oil

  • 1 table spoon of peanut oil

  • 1 table spoon of veggie broth

  • 1 table spoon of soy sauce

  • 1 tea spoon of white pepper

  • 1 tea spoon of sugar

  • 1 table spoon of corn starch




  1. Cut the top of acorn squash about 2 inches long

  2. Remove the seeds of acorn

  3. Chop the mushrooms, bean curds, and carrot into small rocky pieces

  4. Heat up sesame oil, then stir fry the garlic smashed, ginger root, and Chinese mushroom chops for 1 minute

  5. Add in peanut oil and heat up for 15 seconds

  6. Add in carrot chops and bean curd and cook for 3 minutes

  7. Put bean curd, green peas and cook for 1 minute

  8. Pour some cold water into the pot till it covers all the contents

  9. Put the veggie broth, soy sauce, white pepper, and sugar and cook till boiling

  10. Mix the corn starch with 1/3 cup of cool water, add into the pot and cook till the soup is a little bit thick

  11. Remove it from the stove and fill the contents into the acorn squash till it is full

  12. Put the acorn squash into your steam cooker and cook for 1 or 1.5 hours

  13. Serve the rest of contents on the top or as side dish together






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1 comment:

vincent said...

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