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LAY HO MA!! Man, this dish is easy to make and a wonderful plate to share with friends and family. It’s packed with different flavours, textures, and literally a delight to enjoy with a bowl of freshly steamed rice.
Join me in this episode and learn how to make a delicious vegan/veggie buddha’s delight! Let’s begin

6 dried shiitake
5g woodear mushrooms
35g bean curd sticks
100g broccolini
2 small carrots
1 red bell pepper
70g water chestnuts
100g nappa cabbage
6 tofu puffs
1/2 tbsp potato starch
4 tbsp soy sauce
1 tsp dark soy sauce
drizzle of olive oil
1/2 cup canned chickpeas
1 cup corn

1. Boil some water to rehydrate the dry ingredients
2. Place the dried shiitake, woodear mushrooms, and bean curd sticks in a bowl and pour in the hot water. Let it soak for 10-15min
3. Chop down the broccolini into bite sized pieces. Roughly chop the carrots and red bell pepper
4. Chop the water chestnuts in half and roughly chop the nappa cabbage
5. Remove the rehydrated mushrooms and rinse them in some cold water
6. Chop down the woodear mushrooms. Carefully remove the stalks on the shiitakes and chop them in half
7. Mix together the potato starch with about 1 tbsp of the mushroom water to create a slurry. Then, mix that together with both soy sauces
8. Heat up a sauté pan to medium heat. Drizzle in a generous amount of olive oil
9. Sauté the red bell peppers and carrots for a couple of minutes. Add in and sauté the broccolini for another couple of minutes
10. Add in the nappa cabbage, water chestnuts, and chickpeas. Sauté for another couple of minutes
11. Add in the corn, rehydrated ingredients, tofu puffs. Give it a good stir
12. Add in 1 cup of the mushroom water followed by the sauce
13. Sauté for a few more minutes until the sauce is nice and glossy


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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

Wil’s Recipes on Instagram: @mr_wilyeung
Wil’s Recipes on Facebook: fb.me/mrwilyeung
Wil’s Photography + Video on Instagram: @wyphotography.com
Wil’s Photography + Video on Facebook: wyphotography

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Yeung Man Cooking says:

LAY HO MA and Gung Hey Fat Choy (happy Chinese New Year 🧧). I hope you’re keeping well. Pair this with a delicious bowl of steamed rice and hot sour soup! Btw if you’re new to the channel, welcome! I’m glad you’re here. Be sure to pick up your free ebook that has 5 super easy plantbased recipes to help you get started with cooking today. Plus watch the entire first class of the plantbased sushi masterclass here http://www.yeungmancooking.com happy cooking 🥳

T Martin says:

Love how colorful the meal is! I sort of fell out of cooking but these videos make me want to get back into it.

Ann Williams says:

Wow! This looks so AMAZING! I wish we had access to all those mushrooms and things like watercress nuts in South Africa without having to hunt around and pay a fortune for them.

Vinod Manjari Dasi says:

Nice recipe. Try to sound bit more happy though. Sounds a bit robotic and scary voice, like spock from star trek.

Dianna says:

I cant thank you enough for your videos. I work so much and need quick and easy dishes.

Jo Green says:

Sorry, I didn't get to view your video when you first posted it. Your culinary expertise is awesome 👌 Another easy and delicious recipe. Yum😋 ⭐⭐⭐⭐⭐🥰

Puja Verma says:

Can I use corn starch instead of potato starch?

Jap Siat fong says:

Yeung Man cooking, good good good ! Thanks very much .
Happy Chinese New Year.

Sara Ross says:

Great music!! Where do you get tofu puffs? Some of the other unusual ingredients?

ssusan3 says:

Thank you for the delicious food

Aloe Vera says:

I notice how you keep the ends of the carrots. That’s cool.

Dhanhyaa says:

Wil looked like he was gonna cry of joy when he was taste testing his dish.

Jo Drew says:

Wonderful plate of food but no garlic or onions 🌰 Is that a no-no for the new years celebration?

Robin Donnelly says:

I’m a tofu queen, but have never heard or seen tofu puffs? Do you have a video on how to make them? This Buddha Feast looks divine! Just how I love to eat every single day. 🥰 Thank you, Will!

purple purple says:

this has got to be the saddest cooking tutorial. please change music and up the energy a little bit with the voice, otherwise everything is great

BB MN says:

Once I saw the video I knew I had to try this. So I ended up making it for dinner last night and it came out tasting AMAZING! I didn't have any dark soy sauce so I ended up replacing it with vegan oyster sauce. The flavours were very reminiscent of a local vegan Chinese restaurant I adore. Thank you Wil. 🙂

Thongsook Viengkone says:

You make me hungry!

Syreeta King says:

You cannot go wrong with vegetables in soy sauce 😋

Luis Marquez says:

My favorite part is when he says, "if you're new to the channel, …"
My mans, this channel is my life. I don't think I've missed much of these uploads. Im trynna cook just like this one day.

Tiki Batbayar says:

Where are your biceps? Is this even a man?
Better eat that red meat raw and drink milk boy!

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