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Braised Assorted Vegetables (buddha's Delight) Recipe

Name: TungLok Peking Duck (Orchard Central)s Braised Assorted Vegetables (Buddha's Delight) Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 8 pieces shiitake mushrooms (fresh or rehydrated, stems removed, caps sliced); 1 cup bamboo shoots (canned, drained and sliced into 1/4-inch strips); 6 heads baby bok choy (halved lengthwise); 1 cup snow peas (trimmed); 1 piece carrot (medium, peeled and cut on the diagonal 1/8-inch thick); 1 piece daikon or medium potato (peeled and cut into 1/4-inch half-moons); 1 cup wood ear or cloud ear fungus (rehydrated if dried); 1 cup lotus root (optional, peeled and sliced 1/8-inch); 8 pieces baby corn (halved lengthwise); 2 tsp ginger (fresh, peeled and julienned); 3 cloves garlic (minced); 4 stalks scallions (green onions, white and green separated; whites thinly sliced, greens cut into 1-inch lengths); 1 piece dried red chili (optional, split); 2 cups vegetable stock or mushroom stock; 2 tbs light soy sauce; 1 tsp dark soy sauce (for color, optional); 1.5 tbs oyster sauce or vegetarian mushroom oyster sauce; 1 tbs Shaoxing wine or dry sherry (optional); 1 tsp sesame oil; 1 tsp sugar (brown or white); 0.5 tsp salt; 1 tsp cornstarch; 2 tbs cold water (for slurry); 2 tbs neutral oil (vegetable, canola, or peanut); 1 tsp toasted sesame seeds (optional); 2 tbs fresh cilantro (optional, small bunch chopped)

Inspired by TungLok Peking Duck (Orchard Central)

Time45m

Serves4

Make Braised Assorted Vegetables (buddha's Delight) Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Vegetables

8 pieces shiitake mushrooms (fresh or rehydrated, stems removed, caps sliced)

1 cup bamboo shoots (canned, drained and sliced into 1/4-inch strips)

6 heads baby bok choy (halved lengthwise)

1 cup snow peas (trimmed)

1 piece carrot (medium, peeled and cut on the diagonal 1/8-inch thick)

1 piece daikon or medium potato (peeled and cut into 1/4-inch half-moons)

1 cup wood ear or cloud ear fungus (rehydrated if dried)

1 cup lotus root (optional, peeled and sliced 1/8-inch)

8 pieces baby corn (halved lengthwise)

Aromatics & Flavorings

2 tsp ginger (fresh, peeled and julienned)

3 cloves Garlic (minced)

4 stalks scallions (green onions, white and green separated; whites thinly sliced, greens cut into 1-inch lengths)

1 piece dried red chili (optional, split)

Sauce & Seasoning

2 cups vegetable stock or mushroom stock

2 tbs light soy sauce

1 tsp dark soy sauce (for color, optional)

1 1/2 tbs oyster sauce or vegetarian mushroom oyster sauce

1 tbs Shaoxing wine or dry sherry (optional)

1 tsp Toasted sesame oil

1 tsp sugar (brown or white)

1/2 tsp Celtic sea salt

Thickener

1 tsp Cornstarch

2 tbs cold water (for slurry)

Oil & Garnish

2 tbs neutral oil (vegetable, canola, or peanut)

1 tsp toasted sesame seeds (optional)

2 tbs fresh cilantro (optional, small bunch chopped)

Method

Prep

If using dried shiitake or wood ear mushrooms, soak them in warm water for 20–30 minutes until pliable. Reserve 1/4 cup soaking liquid, rinse mushrooms, squeeze out excess water, trim stems and slice shiitakes. Cut wood ear into bite-size pieces.

Prepare all vegetables as listed: peel and slice carrot and daikon/potato; halve baby bok choy; trim snow peas; drain and slice bamboo shoots and baby corn; slice lotus root if using. Keep ingredients grouped so vegetables that require longer cooking are added first.

Mix the sauce: in a small bowl combine vegetable stock, light soy, dark soy, oyster sauce, Shaoxing wine, sesame oil, sugar and salt. Stir to dissolve sugar and set aside.

Make cornstarch slurry by whisking cornstarch with cold water until smooth; set aside.

Cooking

Heat oil and aromatics

In a large wide skillet or wok, heat neutral oil over medium-high heat until shimmering. Add sliced ginger, minced garlic, and the white parts of the scallions. Stir-fry for 30–45 seconds until fragrant but not browned. If using dried red chili, add it now and briefly toast.

Cook firmer vegetables

Add daikon/potato slices, carrot, lotus root (if using), and bamboo shoots to the pan. Stir-fry 2–3 minutes to coat with oil and aromatics.

Add mushrooms and baby corn

Add shiitake mushrooms, wood ear fungus, and baby corn. Continue stir-frying 2 minutes until edges begin to soften and release aroma.

Add sauce and simmer

Pour the prepared sauce and reserved mushroom soaking liquid (if any) into the pan. Increase heat to bring to a gentle simmer, then reduce to medium. Cover partially and simmer 4–6 minutes until firmer vegetables are tender but not falling apart. Stir occasionally so vegetables cook evenly.

Add quick-cooking greens

Add snow peas and halved baby bok choy (cut-side down so stems get heat). Stir and simmer 1–2 minutes until bok choy brightens and snow peas are tender-crisp.

Thicken sauce

Give the cornstarch slurry a quick re-stir and slowly pour it into the simmering vegetables while stirring to distribute. Cook 30–60 seconds until sauce thickens and becomes glossy. Taste and adjust seasoning with additional salt or soy sauce if needed.

Finish

Inspired by TungLok Peking Duck (Orchard Central)

(4pcs)