THE BUDDHA GARDEN RECIPES

BUDDHA'S FEAST (VEGETABLE STIR-FRY) | MARTHA STEWART

Buddha's Feast (Vegetable Stir-Fry) | Martha Stewart image

When looking for a healthy and easy-to-prepare dinner, few things satisfy more than a vegetable stir-fry. In the "Taste for Living World Cookbook," former financier Mike Milken and chef Beth Ginsberg share their own unique recipe for this classic dish, a healthy and tasty stir-fry that will please vegetarians and meat eaters alike.

Provided by Martha Stewart

Number Of Ingredients 15

Ingredients

1/2 cup Homemade Vegetable Stock, or canned low-sodium vegetable broth
3 tablespoons low-sodium soy sauce
2 tablespoons cornstarch
1 tablespoon mirin
1 teaspoon Chinese chile paste
8 ounces firm tofu, cut in 1/2-inch cubes
4 baby heads bok choy, or 1/2 head regular bok choy
12 ounces broccoli, florets
4 carrots, peeled and thinly sliced on the diagonal
8 ounces small shiitake or white mushrooms, stemmed and julienned
1 eight-ounce can sliced water chestnuts, drained
1 fourteen-ounce can baby corn, drained
2 cloves garlic, minced
Cooked brown rice, for serving
Nonstick cooking spray

Steps:

In a small bowl, whisk together stock, soy sauce, cornstarch, mirin, and chile paste. Place 1/2 cup mixture in a small bowl. Add tofu, and let sit at room temperature for 30 minutes. Reserve remaining sauce. Fill a large bowl with ice water, and set aside.
Bring a large pot of water to a boil. If using baby bok choy, cut into quarters lengthwise; for regular bok choy cut into 1-inch dice. Cook for 2 minutes in boiling water. With a slotted spoon, transfer to ice water to cool. Remove from ice water, and set aside. In same pot, cook broccoli florets for 1 minute. Transfer to ice water to cool. Remove to bowl with bok choy. Set aside.
Drain tofu, reserving sauce. Spray a wok or large skillet with cooking spray, and heat over medium heat. Add carrots and mushrooms. Cook for 3 minutes, stirring frequently. Add tofu, bok choy, broccoli, water chestnuts, baby corn, and garlic. Cook for 1 to 2 minutes. Add reserved sauce, and cook, stirring until it thickens. Serve immediately.

BUDDHA BOWL RECIPE | ALLRECIPES

Buddha Bowl Recipe | Allrecipes image

Tasty healthy meal in under 1 hour.

Provided by mkinshella

Categories Salad Grains Quinoa Salad Recipes

Total Time 58 minutes

Prep Time 10 minutes

Cook Time 48 minutes

Yield 4 servings

Number Of Ingredients 19

Ingredients

3 cups chicken broth
1?½ cups quinoa
1 large sweet potato, diced
1 large red onion, diced
¼ cup olive oil, divided
kosher salt to taste
freshly ground black pepper to taste
3 cloves garlic, minced, divided
1 tablespoon minced fresh ginger root
1 pound skinless, boneless chicken breast halves
¼ cup lime juice
2 tablespoons smooth peanut butter
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon sesame oil
2 cups baby spinach
1 avocado - peeled, pitted, and thinly sliced
1 tablespoon chopped fresh cilantro
1 teaspoon toasted sesame seeds

Steps:

Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth is absorbed, 15 to 20 minutes.
Preheat oven to 425 degrees F (220 degrees C).
Spread sweet potato and red onion onto a baking sheet. Drizzle 1 tablespoon olive oil over mixture and season with salt and pepper; toss to coat.
Bake in the preheated oven until sweet potatoes are tender, 20 to 25 minutes.
Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir 2 cloves garlic and ginger until fragrant, about 1 minute. Add chicken and cook until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken into 1-inch pieces.
Whisk 1 garlic clove, lime juice, peanut butter, soy sauce, and honey together in a bowl. Whisk 1 tablespoon olive oil and sesame oil into mixture until dressing is smooth.
Divide quinoa among bowls; top with chicken, sweet potato mixture, spinach, and avocado. Sprinkle cilantro and sesame seeds over the top and drizzle dressing over each bowl.

Nutrition Facts : Calories 798.8 calories, CarbohydrateContent 81.9 g, CholesterolContent 69.1 mg, FatContent 36 g, FiberContent 13 g, ProteinContent 39.8 g, SaturatedFatContent 5.6 g, SodiumContent 1376.1 mg, SugarContent 13.1 g

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