LEARN HOW TO MAKE A POPULAR CHINESE NEW YEAR RECIPE LIKE BUDDHA'S DELIGHT!
LAY HO MA!! Man, this dish is easy to make and a wonderful plate to share with friends and family. It's packed with different flavours, textures, and literally a delight to enjoy with a bowl of freshly steamed rice.
Join me in this episode and learn how to make a delicious vegan/veggie buddha's delight! Let's begin
Ingredients:
6 dried shiitake
5g woodear mushrooms
35g bean curd sticks
100g broccolini
2 small carrots
1 red bell pepper
70g water chestnuts
100g nappa cabbage
6 tofu puffs
1/2 tbsp potato starch
4 tbsp soy sauce
1 tsp dark soy sauce
drizzle of olive oil
1/2 cup canned chickpeas
1 cup corn
Directions:
1. Boil some water to rehydrate the dry ingredients
2. Place the dried shiitake, woodear mushrooms, and bean curd sticks in a bowl and pour in the hot water. Let it soak for 10-15min
3. Chop down the broccolini into bite sized pieces. Roughly chop the carrots and red bell pepper
4. Chop the water chestnuts in half and roughly chop the nappa cabbage
5. Remove the rehydrated mushrooms and rinse them in some cold water
6. Chop down the woodear mushrooms. Carefully remove the stalks on the shiitakes and chop them in half
7. Mix together the potato starch with about 1 tbsp of the mushroom water to create a slurry. Then, mix that together with both soy sauces
8. Heat up a sauté pan to medium heat. Drizzle in a generous amount of olive oil
9. Sauté the red bell peppers and carrots for a couple of minutes. Add in and sauté the broccolini for another couple of minutes
10. Add in the nappa cabbage, water chestnuts, and chickpeas. Sauté for another couple of minutes
11. Add in the corn, rehydrated ingredients, tofu puffs. Give it a good stir
12. Add in 1 cup of the mushroom water followed by the sauce
13. Sauté for a few more minutes until the sauce is nice and glossy
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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