Sayur Buddha

Name: Sayur Buddha
Cuisine: chinese
Ingredients: 200 g shiitake mushrooms, sliced; 100 g wood ear mushrooms, soaked and sliced; 200 g firm tofu, cubed; 100 g bean curd skin, torn; 1 medium carrot, julienned; 150 g bok choy, chopped; 100 g snow peas, trimmed; 100 g bamboo shoots, sliced; 50 g water chestnuts, sliced; 2 cloves garlic, minced; 1 tbsp fresh ginger, minced; 2 tbsp soy sauce; 1 tbsp sesame oil; 200 ml vegetable broth

MBG-eligible

Buddha's Delight

Sayur Buddha — Photo: Rocky Masum This work was made by Masum-al-Hasan Rocky and released under the license(s) stated below. Please feel free to use it for any purpose as long as you credit Masum-al-Hasan Rocky as author and follow the terms of the chosen license. If you use this work outside of the Wikimedia projects, I would very much like to get a note from you. Thanks!, CC BY-SA 4.0 · wikimedia-commons

Ingredients

200 g shiitake mushrooms, sliced
100 g wood ear mushrooms, soaked and sliced
200 g firm tofu, cubed
100 g bean curd skin, torn
1 medium carrot, julienned
150 g bok choy, chopped
100 g snow peas, trimmed
100 g bamboo shoots, sliced
50 g water chestnuts, sliced
2 cloves garlic, minced
1 tbsp fresh ginger, minced
2 tbsp soy sauce
1 tbsp sesame oil
200 ml vegetable broth

Instructions

11. Heat sesame oil in a wok over medium heat; add garlic and ginger, stir‑fry until fragrant.
22. Add tofu cubes and stir‑fry 2 minutes until lightly browned, then set aside.
33. Toss in shiitake, wood ear, bamboo shoots, and carrots; stir‑fry 3 minutes using high heat (wok hei).
44. Add snow peas, bok choy, water chestnuts, and bean curd skin; continue stir‑frying 2 minutes.
55. Return tofu to the wok, pour in soy sauce and vegetable broth, and bring to a gentle simmer.
66. Cook 3–4 minutes until vegetables are tender‑crisp and flavors meld; adjust seasoning if needed.
77. Transfer to a serving bowl and serve hot as a main vegetarian dish.

Source: llm-generated