Description
Buddha’s Delight Vegetarian Lo Han Jai is a flavorful, traditional Chinese vegetable stir-fry featuring a medley of mushrooms, tofu puffs, and noodles in a savory sauce. This recipe brings together savory fermented bean curd, aromatic ginger and garlic, and a colorful array of vegetables for a nutritious, hearty meal ready in just 15 minutes.
Ingredients
Scale
Oils & Flavors
- 2 tablespoons Canola Oil (any neutral vegetable oil can be substituted)
- 1 tablespoon Fresh Ginger (finely chopped)
- 3 cloves Garlic (minced)
- 2 tablespoons Shaoxing Wine (or dry sherry, optional)
- 1 tablespoon Sesame Oil
- 3 tablespoons Soy Sauce (use tamari or gluten-free soy sauce if needed)
- 1 teaspoon Sugar (or substitute with agave nectar, optional)
Vegetables & Mushrooms
- 1 medium Leek (separate white and green parts; chives or green onions can be used)
- 30 grams Dried Shiitake Mushrooms (rehydrated, or fresh shiitake mushrooms)
- 30 grams Dried Wood Ears (rehydrated; or fresh black fungus as substitute)
- 30 grams Dried Lily Flowers (optional, omit if unavailable)
- 200 grams Napa Cabbage (can substitute with bok choy or regular cabbage)
Proteins & Noodles
- 100 grams Red Fermented Bean Curd (Hong Fu Ru; can substitute with miso or tofu paste)
- 200 grams Fried Tofu Puffs (firm tofu fried as alternative)
- 50 grams Dried Bean Threads (soaked before use; substitute with vermicelli noodles)
- 100 grams Mung Bean Noodles (glass noodles; soaked prior to cooking)
Liquids
- 200 milliliters Water or Vegetable Stock (homemade broth recommended for depth)
Instructions
- Heat Wok and Sauté Aromatics: Heat a wok over medium-high heat. Add canola oil and fresh ginger. Cook for about 30 seconds until fragrant to build the flavor base.
- Add Fermented Bean Curd: Incorporate the red fermented bean curd into the wok, breaking it up carefully with a spatula to distribute the flavor evenly.
- Add Garlic and Vegetables: Stir in the minced garlic, white parts of the leek, soaked shiitake mushrooms, soaked wood ears, and dried lily flowers. Stir-fry these ingredients for one minute to soften and release aromas.
- Deglaze with Shaoxing Wine: Pour in the Shaoxing wine and continue stir-frying for another minute to blend flavors and cook off the alcohol.
- Add Main Vegetables and Tofu: Add the Napa cabbage, fried tofu puffs, and soaked dried bean threads. Increase the heat to high and stir-fry for 2 minutes until vegetables begin to soften.
- Incorporate Green Leek, Sauces, and Liquid: Mix in the green parts of the leek, sesame oil, soy sauce, sugar, and water or vegetable stock. Combine well and continue cooking for 6 minutes to allow vegetables to tenderize and flavors to meld.
- Add Mung Bean Noodles and Reduce Liquid: Uncover the wok and increase heat. Stir in the soaked mung bean noodles, cooking until most of the liquid evaporates and the noodles are tender, about 2-3 minutes.
- Serve: Serve the Buddha’s Delight hot, ideally accompanied by steamed rice for a complete, satisfying meal.
Notes
- Dried ingredients such as shiitake mushrooms, wood ears, lily flowers, bean threads, and mung bean noodles should be soaked in warm water prior to cooking for best texture.
- Red fermented bean curd is key for authentic flavor; miso or tofu paste may be used as alternatives.
- Shaoxing wine can be omitted for a non-alcoholic version, or substituted with dry sherry.
- Use gluten-free soy sauce to make this recipe gluten-free friendly.
- Fried tofu puffs add texture and protein but firm tofu can be fried at home if unavailable.
- This dish pairs wonderfully with steamed jasmine rice or brown rice for a wholesome meal.
