Description
Buddha’s Delight Vegetarian Lo Han Jai is a vibrant, quick-to-make Chinese stir-fry that blends a medley of dried mushrooms, tofu puffs, and vegetables with fragrant ginger, fermented bean curd, and umami-rich seasonings. Ready in just 15 minutes, this nourishing vegetarian dish offers a delightful balance of textures and flavors perfect for a wholesome family meal or festive occasion.
Ingredients
Scale
Main Ingredients
- 2 tablespoons Canola Oil
- 1 tablespoon Fresh Ginger, minced
- 100 grams Red Fermented Bean Curd (Hong Fu Ru), crumbled
- 3 cloves Garlic, minced
- 1 medium Leek, separated into white and green parts
- 30 grams Dried Shiitake Mushrooms, soaked and sliced
- 30 grams Dried Wood Ears, soaked and chopped
- 30 grams Dried Lily Flowers, soaked
- 200 grams Napa Cabbage, chopped
- 200 grams Fried Tofu Puffs
- 50 grams Dried Bean Threads, soaked
- 100 grams Mung Bean Noodles, soaked
- 2 tablespoons Shaoxing Wine
- 1 tablespoon Sesame Oil
- 3 tablespoons Soy Sauce
- 1 teaspoon Sugar
- 200 milliliters Water or Vegetable Stock
Instructions
- Heat oil and ginger: Warm a wok over medium-high heat, add canola oil and minced fresh ginger. Stir-fry for about 30 seconds until the aroma is released.
- Add fermented bean curd: Incorporate the crumbled red fermented bean curd into the wok, breaking it up with a spatula to evenly distribute the flavor.
- Cook aromatics and mushrooms: Add minced garlic, white parts of the leeks, soaked shiitake mushrooms, wood ears, and dried lily flowers. Stir-fry for 1 minute until fragrant and slightly softened.
- Deglaze with Shaoxing wine: Pour in the Shaoxing wine and continue stir-frying for another minute to meld the flavors.
- Add vegetables and tofu puffs: Introduce the napa cabbage, fried tofu puffs, and soaked dried bean threads. Turn the heat to high and stir-fry vigorously for 2 minutes to combine and cook through.
- Season and simmer: Mix in the green parts of the leeks, sesame oil, soy sauce, sugar, and water or vegetable stock. Stir well and cook uncovered for 6 minutes to allow flavors to develop and the liquid to reduce slightly.
- Finish with mung bean noodles: Add the soaked mung bean noodles, increase heat to evaporate most of the remaining liquid while stirring to avoid sticking. Cook until noodles are tender.
- Serve: Remove from heat and serve the Buddha’s Delight hot, ideally accompanied by steamed rice for a full meal.
Notes
- Fresh ginger and garlic provide the best flavor but can be adjusted to taste.
- Red fermented bean curd adds unique umami, but miso or tofu can be used as substitutes.
- Dried mushrooms and lily flowers must be soaked before cooking to rehydrate.
- Shaoxing wine enhances aroma; non-alcoholic substitution can be dry sherry or omit it.
- Fried tofu puffs infuse texture; firm tofu can be fried at home if unavailable.
- Adjust soy sauce quantity for salt preference or use gluten-free tamari.
- This dish pairs great with steamed rice to balance flavors and textures.
