Baby Buddha’s Feast: The One That Made Me Believe In Vegetableshttps://www.pfchangs.com/menu/kids/baby-buddhas-feast-stir-fried
See this Baby Buddha’s Feast thing
When I first heard the name
I thought na joke
You know
Somebody just making up fancy names for vegetables
But omo
I was so wrong
The first time somebody ordered am for their child’s party
I had to go and find out what am even was
I went online
I saw am for PF Chang’s menu
Am for kids
Snap peas
Carrots
Broccoli
Stir-fried
Simple
But you know me
I couldn’t just leave am like that
I had to make am my own
I had to add my own twist
Make am better
Make am sweeter
Make am something wey even adults would fight over
The first time I tried to make am
The vegetables were too crunchy
The sauce was too watery
Nothing balance
The second time
The vegetables were too soft
Like something wey dem boil for too long
The third time
I got am right
The vegetables were perfectly crisp-tender
The sauce was thick and glossy
The flavors were balanced
Sweet
Salty
Savory
All together
Now
This Baby Buddha’s Feast is one of my most popular dishes
Not just for kids
For adults too
For weddings
For birthdays
For those corporate events where people want something healthy but still delicious
And let me tell you
When you get am right
This dish na money
How I Even Got Into This Thing
Some woman called me for her son’s birthday party
She said her son is picky
He doesn’t eat vegetables
But he loves the Baby Buddha’s Feast from PF Chang’s
She asked if I could make am
I said yes
Because that’s what I do
I say yes first
Then I figure am out later
So I went home
Opened my phone
Started researching
I found out that Baby Buddha’s Feast is a kids’ dish from PF Chang’s
Am stir-fried snap peas
Carrots
And broccoli
Served with rice
Simple
Healthy
Kid-friendly
But I knew that if I just made am like that
Am would be boring
Kids would not eat am
Even adults would not eat am
So I had to make am better
I had to add my own twist
The first batch I made
I used the vegetables straight from the market
I stir-fried them with some soy sauce and garlic
The vegetables were too crunchy
The sauce was too watery
The whole thing was bland
The second batch
I cooked the vegetables longer
Too long
They became soft and mushy
Like something wey dem boil for too long
The third batch
I blanched the vegetables first
Then stir-fried them quickly
The vegetables were perfectly crisp-tender
The sauce was thick and glossy
The flavors were balanced
That was am
That’s the combination that works
Now
This Baby Buddha’s Feast is one of my signature dishes
And people always ask me for the recipe
The Vegetables Wey Dey Give Me Joy
Let me talk about the vegetables
Because this na where many people get am wrong
The original dish uses three vegetables
Snap peas
Carrots
Broccoli
But I add more
I add bell peppers
For color
I add mushrooms
For umami
I add baby corn
For texture
The key na to use fresh vegetables
Not frozen
Frozen vegetables have too much water
And when you cook them
They release that water
And your sauce becomes watery
And your vegetables become soggy
So use fresh vegetables
Always
Here’s what I look for when I’m buying
Snap peas
They should be bright green
Firm
Snap easily when you break them
If they’re limp or yellow
Don’t buy them
Carrots
They should be firm
Orange
Not soft or bendy
If they’re bendy
They’re old
Broccoli
The florets should be tight
Dark green
No yellow spots
If there are yellow spots
The broccoli is old
Bell peppers
They should be firm
Shiny
No soft spots
Mushrooms
They should be firm
Not slimy
If they’re slimy
They’re bad
Baby corn
They should be firm
Yellow
No brown spots
When you get the vegetables home
You need to prep them properly
Snap peas
Remove the strings
You know
The little string that runs along the side
Pull am off
Am makes the snap peas tough and stringy
Carrots
Peel them
Then slice them diagonally
Diagonal slices look more professional
And they cook more evenly
Broccoli
Cut into florets
Not too big
Not too small
About the size of your thumb
Bell peppers
Remove the seeds
Slice into strips
Mushrooms
Wipe them with a damp cloth
Don’t wash them
Washing makes them waterlogged
Slice them
Baby corn
Cut them in half
Or leave them whole
Whichever you prefer
The Blanching That Changed Everything
This is the secret
The thing that separates my Baby Buddha’s Feast from everybody else’s
Blanching
What is blanching
Am when you boil vegetables briefly
Then shock them in ice water
This does two things
It cooks the vegetables slightly
So they’re not raw
And it stops the cooking process
So they don’t become overcooked
The result
Vegetables that are bright and colorful
Crisp-tender
Perfectly cooked
The first time
I didn’t blanch the vegetables
I just stir-fried them from raw
The snap peas were too crunchy
The broccoli was too hard
The carrots were too firm
The second time
I blanched the vegetables
And the difference was night and day
The vegetables were perfectly cooked
Bright and colorful
Crisp-tender
Here’s what I do
I bring a large pot of water to a boil
I add salt
Lots of salt
The water should taste like the sea
I prepare a large bowl of ice water
I add the vegetables to the boiling water
In batches
Not all at once
If you add all at once
The water temperature drops
And the vegetables cook unevenly
Snap peas
About one minute
Carrots
About two minutes
Broccoli
About two minutes
Bell peppers
About thirty seconds
Mushrooms
About one minute
Baby corn
About two minutes
When the vegetables are done
I remove them with a slotted spoon
And plunge them into the ice water
This stops the cooking process
And sets the color
When they’re cool
I drain them
And pat them dry
This is important
If the vegetables are wet
They won’t stir-fry properly
They’ll steam instead of fry
And steamed vegetables
Biko
Na waste
The Sauce Wey Dey Make People Ask For More
The sauce is what makes this dish special
Without am
The vegetables are just vegetables
With am
They become something else
Something delicious
Something people crave
The first time
I used just soy sauce
And the dish was okay
But nothing special
The second time
I added garlic
And ginger
And the dish was better
But still missing something
The third time
I added oyster sauce
And hoisin sauce
And a little sugar
And sesame oil
That was am
That’s the combination that works
Here’s what I use
Soy sauce
Oyster sauce
Hoisin sauce
Garlic
Ginger
Brown sugar
Sesame oil
Cornstarch
And water
The soy sauce provides saltiness
The oyster sauce provides umami
The hoisin sauce provides sweetness and depth
The garlic and ginger provide aromatics
The brown sugar provides sweetness
The sesame oil provides nuttiness
The cornstarch thickens the sauce
The water brings everything together
The ratio is important
Too much soy sauce and your sauce too salty
Too much oyster sauce and your sauce too fishy
Too much hoisin sauce and your sauce too sweet
Too much garlic and your sauce too sharp
Too much ginger and your sauce too spicy
Too much sugar and your sauce too sweet
Too much sesame oil and your sauce too nutty
Too much cornstarch and your sauce too thick
Too much water and your sauce too thin
You need balance
Here’s what I use
Quarter cup soy sauce
Two tablespoons oyster sauce
Two tablespoons hoisin sauce
Two cloves garlic, minced
One tablespoon ginger, grated
One tablespoon brown sugar
One teaspoon sesame oil
One tablespoon cornstarch
Half cup water
Mix everything together
In a bowl
Whisk until smooth
The cornstarch should be completely dissolved
If you see lumps
Keep whisking
When the sauce is ready
Set am aside
The Stir-Frying Wey Dey Make Me Feel Like a Pro
Now this is where everything comes together
Stir-frying is not just cooking
Am an art
You need high heat
You need quick movements
You need to keep everything moving
The first time
My heat was too low
And the vegetables steamed instead of fried
They were soggy
And the sauce was watery
The second time
My heat was too high
And the vegetables burned
And the sauce burned
And the whole thing was ruined
The third time
I got am right
Here’s what I do
I heat my wok or large skillet over high heat
Until am smoking
I add oil
Just enough to coat the bottom of the wok
I swirl am around
Then I add the garlic and ginger
I stir-fry for about thirty seconds
Until they’re fragrant
Then I add the blanched vegetables
All at once
I stir-fry for about two minutes
Tossing constantly
The vegetables should be sizzling
And the wok should be hot
Then I add the sauce
Pour am around the sides of the wok
Not in the middle
This helps the sauce cook and thicken
I stir-fry for another minute
Until the sauce thickens
And coats the vegetables
The vegetables should be shiny
And glossy
And the sauce should be thick
And clinging to the vegetables
I remove from heat
And serve immediately
The Rice Wey Dey Make Everything Complete
You cannot serve Baby Buddha’s Feast without rice
White rice is the traditional choice
But for my events
I sometimes use fried rice
Or brown rice
Or cauliflower rice for the health-conscious people
For white rice
I use jasmine or basmati
Am fragrant
Am fluffy
And am the perfect base for the saucy vegetables
I cook the rice with a little salt
And sometimes I add a bay leaf or a piece of ginger for extra flavor
When the rice is done
I fluff am with a fork
And serve am on the side
Or I put the vegetables on top of the rice
The sauce soaks into the rice
And every bite is delicious
The Garnish Wey Dey Make Am Look Like Restaurant
You need garnish for this dish
Am not just for looks
The garnish adds freshness and color
I use sesame seeds
And chopped green onions
And sometimes a sprinkle of chili flakes for those who like heat
The sesame seeds add crunch
And a nutty flavor
The green onions add freshness
And a little bite
The chili flakes add heat
But only a little
I toast the sesame seeds before sprinkling them
Toast them in a dry pan for a minute or two
Until they start to pop and smell nutty
Then I sprinkle them over the vegetables
All The Things I Did Wrong
Let me tell you about my mistakes
All of them
So you can avoid them
First mistake
Not blanching the vegetables
They were too crunchy
And the dish was not balanced
Now I always blanch first
Second mistake
Blanching for too long
The vegetables were too soft
And the dish was mushy
Now I blanch for the right amount of time
Snap peas one minute
Carrots two minutes
Broccoli two minutes
Third mistake
Not drying the vegetables after blanching
They were wet
And they steamed instead of fried
Now I always pat them dry
Fourth mistake
Using frozen vegetables
They were watery
And the sauce was thin
Now I always use fresh
Fifth mistake
Not having all the ingredients ready
Stir-frying is fast
If you stop to find something
The vegetables will overcook
Now I always prep everything before I start
Sixth mistake
Overcrowding the wok
The vegetables steamed instead of fried
Now I cook in batches if I need to
Seventh mistake
Not thickening the sauce properly
The sauce was thin and watery
Now I use cornstarch
And let the sauce cook until thick
Eighth mistake
Not seasoning the sauce enough
The dish was bland
Now I taste the sauce before adding am
And adjust the seasoning
The Secrets I Found Out By Accident
Let me tell you some secrets
Things I discovered by accident
Or things other chefs told me
First secret
Add a little sugar to the sauce
The sugar balances the saltiness of the soy sauce
And adds a touch of sweetness
Second secret
Use dark soy sauce
Not regular soy sauce
Dark soy sauce has richer flavor and darker color
Am makes the sauce look more beautiful
Third secret
Don’t skip the oyster sauce
Am adds umami
That savory depth that makes people wonder what your secret is
Fourth secret
Add the garlic and ginger first
They flavor the oil
And that flavor infuses the vegetables
Fifth secret
Taste the sauce before adding am
This is the most important step
Once you add am
You can’t adjust the seasoning
So taste am
And make am perfect
Sixth secret
Serve the dish immediately
The vegetables will continue to cook in the residual heat
And they’ll become soft
So serve am right away
Seventh secret
Make extra
People always want more
And this dish disappears fast
Eighth secret
Don’t be afraid of the heat
The wok needs to be really hot
That’s how you get the wok hei
The smoky flavor that makes stir-fry special
How Long This Takes
This dish takes time
From start to finish
About forty-five minutes
The blanching takes about ten minutes
The prep takes about twenty minutes
The stir-frying takes about five minutes
But am worth am
How Many People This Feeds
This recipe serves about four to six people
Depending on how hungry dem be
For events
I make double or triple the recipe
Because people always want more
The vegetables are light
So people eat a lot
The Questions People Always Ask
Can I use other vegetables
Yes
I’ve used asparagus
And green beans
And cauliflower
And zucchini
Anything you like
Can I add protein
Yes
I’ve added tofu
And chicken
And shrimp
And beef
Just cook the protein first
Then remove am
Then stir-fry the vegetables
Then add the protein back at the end
Can I make this vegan
Yes
Just use vegan oyster sauce
Or use mushroom sauce instead
Can I make this gluten-free
Yes
Use tamari instead of soy sauce
And use gluten-free hoisin sauce
How do I store leftovers
Put the vegetables and sauce in a container
Store am in the fridge for up to three days
Reheat am in a wok or skillet
Not the microwave
The microwave makes the vegetables soft
What if I don’t have oyster sauce
You can use mushroom sauce
Or use a little fish sauce
But the flavor will be different
Can I use brown rice instead of white
Yes
Brown rice is healthier
But am takes longer to cook
The Truth About This Dish
Baby Buddha’s Feast is not complicated
But am not easy either
Am one of those dishes that looks simple
But requires attention to detail
You need to prep all your ingredients
Blanch the vegetables properly
Make the sauce with the right balance
And stir-fry at the right temperature
If you rush
The vegetables will be undercooked
Or overcooked
Or the sauce will be thin
But if you take your time
And follow the steps
The result is beautiful
Bright colorful vegetables
Shiny and glossy
With a thick flavorful sauce
A dish that looks and tastes like am from a restaurant
My Final Words For You
This Baby Buddha’s Feast na show stopper
When I serve am for events
People always go crazy for am
Even the adults
Even the ones who say they don’t like vegetables
They take pictures
They ask for the recipe
They want to know where I learned to make am
And I just smile
And tell them am simple
Just follow the steps
Don’t rush
And pay attention to the details
If you can do that
Your Baby Buddha’s Feast will be sweet
Better than the ones dem dey sell for restaurant
So try am
Mess am up
Try again
And when you finally get am right
Serve am to your family
Or your friends
And watch their faces
That feeling
Na the reason I keep cooking
One more thing
If you’re making this for kids
Cut the vegetables into small pieces
So they’re easier to eat
And serve am with rice
And maybe some fruit on the side
Kids love am
Alright
I’ve said enough
Go and make your Baby Buddha’s Feast
And if you mess up
That’s okay
I messed up too
We all mess up
Just try again
Practice makes perfect
And soon
You’ll be making Baby Buddha’s Feast like a pro
