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Buddha's Feast (Vegetable Stir-Fry)

When looking for a healthy and easy-to-prepare dinner, few things satisfy more than a vegetable stir-fry. In the "Taste for Living World Cookbook," former financier Mike Milken and chef Beth Ginsberg share their own unique recipe for this classic dish, a healthy and tasty stir-fry that will please vegetarians and meat eaters alike.

  • Servings: 8
Buddha's Feast (Vegetable Stir-Fry)

Source: Martha Stewart Living, March 2000

Ingredients

  • 1/2 cup Homemade Vegetable Stock, or canned low-sodium vegetable broth
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons cornstarch
  • 1 tablespoon mirin
  • 1 teaspoon Chinese chile paste
  • 8 ounces firm tofu, cut in 1/2-inch cubes
  • 4 baby heads bok choy, or 1/2 head regular bok choy
  • 12 ounces broccoli, florets
  • 4 carrots, peeled and thinly sliced on the diagonal
  • 8 ounces small shiitake or white mushrooms, stemmed and julienned
  • 1 eight-ounce can sliced water chestnuts, drained
  • 1 fourteen-ounce can baby corn, drained
  • 2 cloves garlic, minced
  • Cooked brown rice, for serving
  • Nonstick cooking spray

Directions

  1. In a small bowl, whisk together stock, soy sauce, cornstarch, mirin, and chile paste. Place 1/2 cup mixture in a small bowl. Add tofu, and let sit at room temperature for 30 minutes. Reserve remaining sauce. Fill a large bowl with ice water, and set aside.

  2. Bring a large pot of water to a boil. If using baby bok choy, cut into quarters lengthwise; for regular bok choy cut into 1-inch dice. Cook for 2 minutes in boiling water. With a slotted spoon, transfer to ice water to cool. Remove from ice water, and set aside. In same pot, cook broccoli florets for 1 minute. Transfer to ice water to cool. Remove to bowl with bok choy. Set aside.

  3. Drain tofu, reserving sauce. Spray a wok or large skillet with cooking spray, and heat over medium heat. Add carrots and mushrooms. Cook for 3 minutes, stirring frequently. Add tofu, bok choy, broccoli, water chestnuts, baby corn, and garlic. Cook for 1 to 2 minutes. Add reserved sauce, and cook, stirring until it thickens. Serve immediately.

Reviews (2)

  • seabreese 1 Dec, 2012

    Excellent! We loved the ease of preparation....this is a good recipe for a novice cook. We substituted chic peas for the tofu and used the veggies we had on hand. Enjoyed it!

  • TiffanyCo 31 Jan, 2008

    Delicious!! The chili paste gives it a little kick. definitely a new favorite.

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