Best Chinese Delight Recipes

Chinese Buddha's Delight image

Provided by hannahactually

Categories Corn

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 19

3 tablespoons low sodium soy sauce
1 tablespoon dark sesame oil
1 tablespoon rice vinegar
1 teaspoon sugar
1 (14 ounce) package water-packed extra firm tofu, drained and cut into 1-inch cubes
5 cups small broccoli florets
1 1/2 cups carrots (1/4-inch diagonally sliced)
1/2 cup peeled chopped broccoli stem
2 tablespoons canola oil
1 1/2 cups sliced green onions
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced
1 cup snow peas, trimmed
1 (14 ounce) can whole baby corn, drained
1 (8 ounce) can sliced water chestnuts, drained
1/2 cup vegetable broth
1 tablespoon cornstarch
1/2 teaspoon salt
4 cups hot cooked brown rice

Steps:

Combine first 5 ingredients, tossing to coat.
Cover and marinate in refrigerator 1 hour.
Drain in a colander over a bowl, reserving marinade.
Cook broccoli florets, carrot, and broccoli stems in boiling water 1 1/2 minutes.
Drain these vegetables.
Plunge into ice water.
Drain.
Heat canola oil in a wok or large nonstick skillet over medium-high heat.
Add tofu.
Stir-fry 5 minutes or until lightly browned on all sides.
Stir in onions, ginger, and garlic.
Stir-fry 30 seconds.
Stir in broccoli mixture, snow peas, corn, and water chestnuts.
Stir-fry 1 minute.
Combine broth and cornstarch, stirring with a whisk.
Add cornstarch mixture, reserved marinade, and salt to pan.
Bring to a boil.
Cook 2 1/2 minutes or until slightly thick, stirring constantly.
Serve over brown rice.

Nutrition Facts : Calories 403.7, Fat 12, SaturatedFat 1.6, Sodium 559.8, Carbohydrate 65.4, Fiber 7.9, Sugar 6.9, Protein 14.7

Chinese Delight image

Provided by Pichet Ong

Yield Makes 36 pieces

Number Of Ingredients 6

2 tablespoons canola, vegetable, or other neutral oil, plus more for greasing the pan
3 cups (11 1/8 ounces/314 grams) walnut halves
9 (7 ounces/200 grams) dried dates, preferably Medjool or Barhi, pitted
3/4 teaspoon salt
2 cups (22 1/4 ounces/632 grams) maltose
1 teaspoon ground cinnamon

Steps:

1. Preheat the oven to 300°F. Lightly grease a 9x4-inch loaf pan, line with plastic wrap, and grease the plastic wrap. Set aside.
2. Put the walnuts on a rimmed baking sheet and toast in the oven until golden brown and fragrant, about 10 minutes. Remove from the oven and cool completely.
3. Bring 4 cups of water to boil in a medium saucepan. Add the dates and 1/2 teaspoon of the salt and cook for 10 minutes. Drain and spread the dates in a single layer on a cooling rack to dry.
4. Microwave the maltose on high heat until softened, about 40 seconds. Put the maltose, walnuts, dates, cinnamon, oil and the remaining 1/4 teaspoon salt in a medium saucepan and set over medium heat. Cook, stirring vigorously, until the mixture is thick, about 15 minutes. Remove from the heat and cool slightly in the pan, then transfer to the cake pan. Spread in an even layer and let cool completely and harden at room temperature.
5. To unmold, invert the candy onto a cutting board and peel off the plastic wrap. Cut into 1-inch cubes with a greased knife. The candies can be individually wrapped in plastic wrap and stored at room temperature for up to 1 week.