By Meg Claire
Vegetarians will be familiar with the Chinese menu classic “Buddha’s Feast”. It’s usually whatever tired green vegetables the chef has around: broccoli, snow peas, and canned water chestnuts are common. Often the dish comes soaked in a thick, syrupy brown sauce, which suffocates the vegetables and reduces the healthful benefits of eating a supper of entirely green veggies.
My Buddha’s Feast recipe is simple enough to pull together on a weeknight. In fact, it’s my go-to post-yoga supper when I’m looking for something light, but still substantial enough to refuel after practice. It’s a be-kind-to-your-body sort of meal. This recipe is also a good opportunity to clean out your fridge, since you can toss in any old thing. Red peppers, mushrooms, green beans, squash, even spinach. Then there’s the endless toppings – hot chili oil, nice tamari, Sriracha, pale miso, chutneys, etc. Scour your refrigerator door for those half-full bottles from the Asian market you forgot about. Throw in some
brown rice and you’ve got a super healthy, fat-free, vitamin- and fiber-filled supper. Buddha’s Feast would also be a good choice for those coming to the end of a cleanse.
2 cups broccoli florets
2 cup asparagus, cut into 3-inch pieces
1 cup of snow peas, trimmed
½ cup water or vegetable broth
2-3 cloves garlic, minced (optional)
2 teaspoons ginger, minced
½ teaspoon crushed red pepper flakes
3 tablespoons soy sauce
Start a large, deep skillet over medium-high heat. When hot, tip in the broccoli, asparagus and snow peas. Stir-fry for 2 minutes. Add the ½ cup water, bring to a boil. Reduce heat to a simmer and cover for 4 minutes, or until most of the water is evaporated. Clear a spot on the pan and add the garlic, if using, and then the ginger and red pepper flakes. Stir-fry for 1 minute, until the garlic and ginger are fragrant. Add the soy sauce and toss just to coat. Serve immediately.