Ingredients

Method

Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and minced ginger, and cook for 1 minute, or until fragrant.

Add the sliced shiitake mushrooms, baby bok choy, carrots, bamboo shoots, and bell peppers to the skillet. Stir-fry the vegetables for 3-4 minutes, or until they are crisp-tender.

Stir in the cubed tofu, vegetable broth, soy sauce, and oyster sauce (or vegetarian oyster sauce). Bring the mixture to a boil, then reduce the heat to low and simmer for 5-6 minutes, or until the vegetables are tender and the flavors have melded.

Stir in the cornstarch mixture and cook for an additional 1-2 minutes, or until the sauce has thickened.

Remove the skillet from the heat and stir in the sesame oil.

Serve the Buddha's Delight hot over steamed white rice, garnished with thinly sliced green onions.