I was vegetarian for many years and in the small town I went to college in there weren’t a lot of options for eating out. Besides cheese pizza, my other standby was “Buddha’s Delight” at the Great Hunan. It incorporated a ton of fresh vegetables in a savory broth/sauce with big hunks of tofu deep-fried to a golden hue. It was truly delicious and I have been trying for many years to duplicate the exact flavor of their sauce with little success.
Being that today celebrates Buddha’s Birthday in all East Asian countries, I’ll also be trying to recreate it in my St. Paul kitchen tonight.
Not familiar with Buddha’s Birthday?
Our Wacky Wednesday Menu:
- Buddha’s Delight
- Cream Cheese Wonton
- Fresh Pineapple
By the way, in doing a little bit of research I dug up that Buddha’s Delight is usually made with at least 10 ingredients, although more elaborate versions may comprise 18 or even 35 ingredients. And in perusing some recipes MSG listed as listed in more than one recipe. Aha! That may be the secret as to why my sauce never tastes the same.
And can I just say that this is an excellent way to clean out all the dribs and drabs of produce in your fridge?