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Easy Vibrant Buddha’s Delight Stir-Fry Recipe for Perfect Healthy Meals

Buddha’s Delight stir-fry - featured image
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A quick, colorful, and nutritious vegetable stir-fry packed with fresh veggies and a savory sauce, perfect for healthy weeknight dinners or potlucks.

Ingredients

Scale
  • 2 cups (150g) broccoli florets, fresh or frozen
  • 1 cup (120g) carrots, thinly sliced or julienned
  • 1 cup (100g) snow peas, trimmed
  • 1 cup (120g) baby corn, halved
  • 1 medium red bell pepper, sliced into strips
  • 1 cup (100g) mushrooms, sliced (cremini recommended)
  • 2 cups (150g) bok choy, chopped (including tough stems)
  • 3 tbsp (45ml) soy sauce, low sodium preferred
  • 2 tbsp (30ml) oyster sauce (optional, vegetarian oyster sauce if desired)
  • 1 tbsp (15ml) rice vinegar
  • 1 tsp (5ml) toasted sesame oil
  • 1 tbsp (15g) fresh ginger, finely minced
  • 3 cloves garlic, minced
  • 1 tsp (5ml) brown sugar or maple syrup
  • 1 tsp (3g) cornstarch mixed with 2 tbsp water
  • 2 stalks green onions, chopped for garnish
  • 1 tbsp toasted sesame seeds for garnish
  • Cooked jasmine rice or noodles (optional, to serve)
  • 1 tbsp (15ml) vegetable oil or neutral oil for stir-frying

Instructions

  1. Rinse all vegetables under cold water. Cut broccoli into small florets (about 2 cups/150g). Peel and thinly slice 1 cup (120g) of carrots. Trim 1 cup (100g) of snow peas and halve 1 cup (120g) of baby corn. Slice 1 medium red bell pepper into thin strips, and slice 1 cup (100g) mushrooms. Chop 2 cups (150g) bok choy, including the crunchy stems. Set aside all veggies in separate bowls for easy access.
  2. In a small bowl, whisk together 3 tbsp (45ml) soy sauce, 2 tbsp (30ml) oyster sauce (or vegetarian alternative), 1 tbsp (15ml) rice vinegar, 1 tsp (5ml) toasted sesame oil, 1 tbsp (15g) minced ginger, 3 cloves minced garlic, and 1 tsp (5ml) brown sugar or maple syrup. Mix 1 tsp (3g) cornstarch with 2 tbsp water and stir it into the sauce.
  3. Heat a wok or large skillet over medium-high heat until hot but not smoking. Add 1 tbsp (15ml) vegetable oil or any neutral oil with a high smoke point.
  4. Add broccoli, carrots, and baby corn to the wok. Stir-fry for about 3 minutes until they start to soften but still have crunch.
  5. Add snow peas, bell pepper, mushrooms, and bok choy. Keep tossing everything for another 3-4 minutes until veggies are vibrant and just tender.
  6. Pour the sauce over the veggies and stir quickly to coat everything evenly. The cornstarch mixture will thicken the sauce in about 1-2 minutes. Once glossy and bubbling, remove from heat.
  7. Sprinkle chopped green onions and toasted sesame seeds on top. Serve immediately over steamed jasmine rice or your favorite noodles.

Notes

Prep all vegetables and sauce before cooking to ensure quick stir-frying. Keep heat high but controlled to avoid burning. Add a splash of water or broth if veggies look dry during cooking. For gluten-free, use tamari instead of soy sauce and gluten-free oyster or mushroom sauce. Add tofu or chicken for protein boost. Avoid overcrowding the pan to keep veggies crisp.

Nutrition

Keywords: Buddha’s Delight, stir-fry, vegetable stir-fry, healthy meals, quick dinner, vegan, vegetarian, gluten-free option

Find it online: https://lucydishes.com/easy-vibrant-buddhas-delight-stir-fry-recipe-for-perfect-healthy-meals/