Buddha’s Delight

Mary McDougall’s recipe for Buddha’s Delight has irresistible Asian flare. This nutrient-packed meal includes a medley of vegetables: broccoli, carrots, green onions, mushrooms, bok choy, snow peas, bamboo shoots, water chestnuts, straw mushrooms and baby corn. After a quick saute, this wholesome mixture is then tossed with a flavorful sauce. Served along with brown rice, this dish allows you to experience the full bounty of a plant-based diet.


  • Vegetables
  • 4 cups broccoli flowerets (or use some cauliflower with the broccoli)
  • 2 cups mushrooms, sliced
  • 2 cups bok choy, sliced thinly
  • 2 cups snow peas
  • 1 1/2 cups carrots, sliced
  • 1 cup whole baby corn
  • 1/2 cup green onions, sliced
  • 1/2 cup bamboo shoots, sliced
  • 1/2 cup water chestnuts, sliced
  • 1/2 cup whole straw mushrooms
  • Sauce
  • 1 1/2 cups water
  • 4 tablespoons soy sauce (or reduced sodium tamari)
  • 3 tablespoons cornstarch 
  • 2 tablespoons sherry (or apple juice) 
  • 1/4 teaspoon white pepper
  • PREP TIME 30
  • COOK TIME 25-30
  • Serves 8


  1. Prepare vegetables as directed and set aside separately.
  2. Combine sauce ingredients in a separate bowl and set aside.
  3. In a wok or a large saucepan, place about 1/2 cup water and a dash or two of soy sauce. Heat until it boils, then add broccoli, carrots and green onions. Cook and stir for about 10 minutes. Add mushrooms, bok choy and snow peas. Cook and stir for 5 minutes.
  4. Add bamboo shoots and water chestnuts. Cook and stir a few more minutes.
  5. Add sauce mixture to pan. Bring to a boil, stirring constantly. After mixture boils and thickens, stir in straw mushrooms and baby corn. Cook until heated thoroughly. Serve over brown rice.