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.
4 cups broccoli flowerets (or use some cauliflower with the broccoli)
Prepare vegetables as directed and set aside separately.
Combine sauce ingredients in a separate bowl and set aside.
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.
Add bamboo shoots and water chestnuts. Cook and stir a few more minutes.
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.
Author Mary McDougall
Mary McDougall is the creator of many of the recipes in The Starch Solution, The McDougall Quick and Easy Cookbook, and McDougalls’ All-You-Can-Eat Cookbook. A nurse by training, Mary teaches starch-based cooking at the Dr. McDougall’s Health & Medical Center, including the 10-Day Live-In Program, 3-Day Intensive Program and 3-Day Advanced Study Weekend, in Santa Rosa, CA.