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+ servings

Vegetarian Buddha’s Delight

I did not add any soy sauce as the prepared vegetables I used were already seasoned. If you don't use these, season with a little soy sauce or vegetarian oyster sauce. Vegetarian Sausage contains gluten, so if you're gluten-free, leave this out.
Cook Time 15 minutes
Total Time 15 minutes
Servings 6


  • 4 dried shitake mushrooms
  • 1/4 cup dried daylily buds
  • 2 tablespoons dried wood ear fungus
  • 1 1.7 ounce pack mung bean noodles
  • 1 tablespoon olive oil
  • 1 slice ginger the size of a quarter, minced
  • 1 square fermented bean curd mashed up, optional
  • 2 cups bok choy or napa cabbage cut into bite size pieces
  • 1 9- ounce can Vegetarian Sausage with Mushrooms and Bamboo Shoots (leave out for gluten-free version)
  • 1 10- ounce can Sauteed Dried Tofu and Bamboo Shoots
  • a drizzle of sesame oil


  1. Soak mushrooms, tiger lily buds and wood ear fungus in water overnight. To keep ingredients immersed, place a wet folded paper towel on top; strain and reserve soaking liquid.
  2. Cut mushrooms in halves or quarters depending on the size. Cut off tough ends of tiger lily buds. Cut black wood ear fungus into bite size pieces.
  3. Soak mung bean noodles for 1/2 hour or longer; strain. Use scissors to cut into 2" lengths.
  4. Heat oil in a wok or large pan. Saute ginger until fragrant, just a few seconds. Add mushrooms, day lily buds,wood ear fungus, Vegetarian Sausage with Mushrooms and Bamboo Shoots, and Sauteed Dried Tofu and Bamboo Shoots. Saute 3-4 minutes. Add 3/4 cup reserved soaking liquid and fermented bean curd. Cover and cook 5-7 minutes. Add mung bean noodles and bok choy. Cover and cook another 2 minutes. Drizzle with sesame oil.