Description
A vibrant and flavorful Buddha’s Delight Vegetarian Lo Han Jai recipe that comes together in just 15 minutes. This traditional Chinese vegetable stir-fry combines an assortment of dried and fresh vegetables, tofu puffs, and savory seasonings for a hearty, nutritious, and satisfying dish perfect for any meal.
Ingredients
Scale
Oils and Sauces
- 2 tablespoons Canola Oil
- 2 tablespoons Shaoxing Wine
- 1 tablespoon Sesame Oil
- 3 tablespoons Soy Sauce
- 1 teaspoon Sugar
Fresh Ingredients
- 1 tablespoon Fresh Ginger, minced
- 3 cloves Garlic, minced
- 1 medium Leek (white and green parts separated)
- 200 grams Napa Cabbage, chopped
Dried Ingredients
- 100 grams Red Fermented Bean Curd (Hong Fu Ru)
- 30 grams Dried Shiitake Mushrooms, rehydrated and sliced
- 30 grams Dried Wood Ears, rehydrated and sliced
- 30 grams Dried Lily Flowers, rehydrated
- 50 grams Dried Bean Threads, soaked
- 100 grams Mung Bean Noodles (glass noodles), soaked
Protein
- 200 grams Fried Tofu Puffs
Liquids
- 200 milliliters Water or Vegetable Stock
Instructions
- Heat the Wok: Place a wok over medium-high heat and add 2 tablespoons of canola oil. Add the minced fresh ginger and sauté until fragrant, about 30 seconds.
- Add Red Fermented Bean Curd: Incorporate 100 grams of red fermented bean curd, breaking it up with a spatula to evenly distribute its rich flavor.
- Stir-fry Aromatics and Mushrooms: Add 3 cloves minced garlic, the white parts of the leek, 30 grams each of dried shiitake mushrooms, wood ears, and dried lily flowers. Stir-fry this mixture for 1 minute until aromatic.
- Deglaze with Shaoxing Wine: Pour in 2 tablespoons of Shaoxing wine and stir-fry for another minute to enhance the dish’s depth.
- Add Main Vegetables and Tofu: Toss in 200 grams chopped Napa cabbage, 200 grams fried tofu puffs, and 50 grams soaked dried bean threads. Increase heat to high and stir-fry vigorously for 2 minutes to combine flavors.
- Season and Simmer: Mix in the green parts of the leek, 1 tablespoon sesame oil, 3 tablespoons soy sauce, 1 teaspoon sugar, and 200 milliliters water or vegetable stock. Stir well and cook for 6 minutes, allowing the ingredients to soften and meld.
- Finish with Mung Bean Noodles: Uncover the wok and increase heat. Add 100 grams soaked mung bean noodles, stirring continuously to evaporate most of the liquid. This step thickens the sauce and integrates the noodles.
- Serve: Serve the Buddha’s Delight hot, ideally accompanied by steamed rice for a complete, hearty meal.
Notes
- Fresh ginger is preferred for a vibrant flavor but ground ginger can be used in a pinch.
- Red fermented bean curd can be substituted with miso or tofu for a milder taste.
- Rehydrate all dried items like mushrooms, wood ears, lily flowers, and bean threads before cooking.
- Shaoxing wine can be replaced with dry sherry or omitted for a non-alcoholic version.
- Use tamari or gluten-free soy sauce for gluten-free dietary needs.
- Firm tofu can be fried at home if tofu puffs are unavailable.
- Vegetable stock instead of water will enrich the flavor.
