Buddha’s Delight

3 dishes in 1 pot (Soup / Pork / Vege) Recipe | Buffalo Cookware Malaysia
  • 300gm napa cabbage (cut into big chunks)
  • 16 sugar snap peas (remove and discard the stem end and string from each pod)
  • 1/2 carrot (sliced)
  • 15gm white fungus
  • 15gm black fungus
  • 8 red dates
  • 8 baby corns (cut into halves)
  • 4 dried shiitake mushrooms (soak in water then cut into halves)
  • 18 gingko
  • 40g ‘tung fen’ (soak in water)
  • 6 fried gluten puff
  • 1 can straw mushroom (drain water and cut mushroom into halves)
  • 50g fermented beancurd
  • 1tbsp vegetarian oyster suace
  • 1/2tsp sugar
  • 1/2tsp salt
  • 1tsp mushroom stock
  • 2tsp sesame oil
  • water


  1. Soaked white & black fungus for 15 minutes. Trimmed the bottom; the bottom is a firm area of the fungus.
  2. In a bowl, place fermented beancurd and add oil to it. Mesh the beancurd.
  3. Add 1tbsp oil into inner pot and select “Steam” function. Use preset time of 20 minutes.
  4. Add in carrot and sugar snap peas, stir fry until tender. Remove from pot and set aside.
  5. Add 1tbsp oil into inner pot and add in shiiake mushroom, straw mushroom and       fermented beancurd, stir fry.
  6. Add gingko, red dates, baby corns, gluten puffs, white and black fungus and napa cabbage, stir well.
  7. Add sugar and salt and water enough to cover half of the ingredients in pot. Close the lid and let it cook.
  8. After 15 minutes, add ‘tung fen’, carrot, sugar snap peas, vegetarian oyster sauce, stir well and close the lid.
  9. Once cooking time completes, stir in 1 tsp of sesame oil and ready to serve.