It is a vegetarian dish well known in Chinese and Buddhist Cuisine. We love Buddha’s delight at our favourite restaurant Chung wah. Their version has lemongrass flavour in the gravy, and we especially like this flavour. I wanted to try their version of veggie Buddha’s delight at home from so long. Finally, I did try it this week for our dinner.
So I thought of making lemongrass infused water for preparing it and proceeded. I used the available veggies in my pantry. You can use them according to your choice. You can add a couple of tofu pieces as well.
How I prepared:
Vegetables – 1 bowl (took Zucchini, lettuce, onion, carrot, mushroom, capsicum)
Chilli vinegar – 1 tsp
Red chilli flakes – ½ tsp
Garlic – 5 cloves
Ginger – ½ “
Green chilli -1
Spring onion – 2 tbl sp
Corn flour – 1 to 2 tbl sp
Lemon grass – 4 sticks
Water – 2 cups
-Boil water with lemon grass bits until water becomes little yellowish and lemongrass is cooked.
-Sieve this water and discard lemon grass. This is our lemon grass water which is used for gravy. Keep it aside.
– Chop spring onion, ginger and garlic. Slit green chilli.
– Chop mushroom, carrot.
-Chop capsicum, onion, zucchini into I inch chunks.
– Tear lettuce by using hand and keep aside.
-Take one tawa, put either butter /olive oil .When it is hot, add ginger, garlic and green chilli and fry for a while.
– Add onion, fry for 2 minutes. Next you can add capsicum, carrot zucchini and mushroom. Fry for 2 to 3 minutes and sprinkle little salt and red chilli flakes.
– Next you can add corn flour and fry in this mixture for 1 minute and add lemon grass water.
-when it starts boiling add vinegar. When it becomes little thick and shiny add torn lettuce and garnish with chopped spring onion.
-Enjoy this either with fried rice, noodles or simple steamed rice. It is very filling, nutritionally very rich and taste wise – Pure bliss!!!!