Description
A quick and flavorful vegetarian Buddhist stir-fry known as Lo Han Jai or Buddha’s Delight. This nutrient-packed dish combines an assortment of mushrooms, dried vegetables, tofu, and fermented beans in a savory sauce, all cooked in just 15 minutes for a wholesome and satisfying meal.
Ingredients
Scale
Oils and Aromatics
- 2 tablespoons Canola Oil
- 1 tablespoon Fresh Ginger, sliced
- 3 cloves Garlic, minced
- 1 medium Leek (white and green parts separated)
- 1 tablespoon Sesame Oil
Fermented and Condiments
- 100 grams Red Fermented Bean Curd (Hong Fu Ru), mashed
- 3 tablespoons Soy Sauce
- 1 teaspoon Sugar
- 2 tablespoons Shaoxing Wine
Dried Ingredients
- 30 grams Dried Shiitake Mushrooms, soaked and sliced
- 30 grams Dried Wood Ears (black fungus), soaked and sliced
- 30 grams Dried Lily Flowers, soaked and drained
- 50 grams Dried Bean Threads, soaked
- 100 grams Mung Bean Noodles, soaked
Fresh Vegetables and Tofu
- 200 grams Napa Cabbage, chopped
- 200 grams Fried Tofu Puffs
Liquids
- 200 milliliters Water or Vegetable Stock
Instructions
- Heat the Oil and Ginger: Heat a wok over medium-high heat and add 2 tablespoons of canola oil. Add the fresh ginger slices and cook until fragrant, about 30 seconds, to release the aromatic flavors.
- Add Red Fermented Bean Curd: Incorporate the mashed red fermented bean curd into the wok, breaking it up with a spatula to evenly distribute its savory umami flavor into the oil.
- Sauté Aromatics and Mushrooms: Add the minced garlic, white parts of the leek, soaked shiitake mushrooms, wood ears, and dried lily flowers. Stir-fry this mixture for 1 minute to blend the flavors and soften the dried ingredients.
- Deglaze with Shaoxing Wine: Pour in 2 tablespoons of Shaoxing wine and stir-fry for another minute to add complexity and depth to the dish.
- Add Vegetables and Tofu: Introduce the chopped Napa cabbage, fried tofu puffs, and soaked dried bean threads. Increase the heat to high and stir-fry energetically for 2 minutes until the cabbage wilts slightly and tofu is heated through.
- Add Seasonings and Liquid: Mix in the green parts of the leek, sesame oil, soy sauce, sugar, and 200 milliliters of water or vegetable stock. Stir well to combine all ingredients and continue cooking for 6 minutes to let the flavors meld and vegetables soften.
- Incorporate Mung Bean Noodles: Uncover the wok and increase heat to high. Stir in the soaked mung bean noodles and cook, stirring constantly to evaporate most of the liquid, ensuring the noodles absorb all the savory sauce.
- Serve Hot: Transfer the Buddha’s Delight to a serving dish and serve immediately, ideally accompanied by steamed rice for a complete vegetarian meal.
Notes
- Substitutions: Miso or firm tofu can replace red fermented bean curd if unavailable.
- If dried lily flowers are not accessible, omit without drastically altering the dish.
- Use tamari or gluten-free soy sauce for gluten-free variations.
- For a non-alcoholic version, omit Shaoxing wine or substitute with dry sherry or vegetable stock.
- Soak all dried ingredients thoroughly before cooking to ensure proper texture.
- This dish is best enjoyed fresh but can be reheated gently on the stovetop.
