Buddha's Delight

Buddha's Delight is a yummy vegetarian stir-fry dish that is quick and easy to prepare. Serve over noodles or rice. 

Buddha's Delight
peanut oil
2 medium carrots, thinly sliced into matchsticks
1 red bell pepper, large dice
1/2 cup snow peas
8 large shiitake mushrooms, thinly sliced
1 can bamboo shoots, thinly sliced
1/4 cup water chestnuts, thinly sliced
1 cup nappa cabbage, shredded
1 package firm tofu, cubed
SAUCE
minced ginger
minced ginger
tamarind soy sauce
tahini paste
water
salt
pepper

cornstarch, if needed
cold water, if needed
sesame seeds, black and/or white, optional

Heat the oil in a large wok until it is very hot (a drop of water should splatter). Add all the vegetables and tofu and sauté until softened, stirring or tossing often. 
For the sauce, whisk all ingredients together well and stir into the wok to heat through. If you find the sauce too thin, whisk some cornstarch and cold water together and stir it into the wok, heat until thickened. 
Sprinkle with sesame seeds (toasted or not) if desired. 

The cooking time for this recipe varies greatly. I like to cook the vegetables very briefly, just a few quick tosses, so the vegetables retain their fresh color, crunch, and nutrients. If you prefer softer vegetables, you can either stir-fry them longer or blanch them first so they retain their color. 

I don't have amounts listed for the sauce because it can be varied - if you prefer a thicker sauce, add more tahini. Maybe you really like garlic, but not ginger. Vegetables also vary in size and flavor, so it depends how much and what types you used - they can of course be varied.