Description
A vibrant and flavorful vegetarian stir-fry combining a variety of traditional Chinese ingredients such as fermented bean curd, dried mushrooms, and tofu puffs. Buddha’s Delight Vegetarian Lo Han Jai is a quick and wholesome dish prepared in just 15 minutes, perfect for a nutritious and satisfying meal with a delightful mix of textures and umami flavors.
Ingredients
Scale
Oils & Sauces
- 2 tablespoons Canola Oil (Substitute with any neutral vegetable oil)
- 1 tablespoon Sesame Oil (Substitute with another oil but flavor will change)
- 3 tablespoons Soy Sauce (Tamari or gluten-free soy for gluten-free versions)
- 2 tablespoons Shaoxing Wine (Replace with dry sherry or omit for non-alcoholic)
Fresh Produce
- 1 tablespoon Fresh Ginger (Fresher ginger offers more vibrant flavor)
- 3 cloves Garlic (Fresh garlic is preferred)
- 1 medium Medium Leek (Chives or green onions can be used; separate white and green parts)
- 200 grams Napa Cabbage (Can substitute with bok choy or regular cabbage)
Dried Ingredients
- 100 grams Red Fermented Bean Curd (Hong Fu Ru) (Can substitute with miso or tofu)
- 30 grams Dried Shiitake Mushrooms (Can substitute with fresh shiitake or other mushrooms)
- 30 grams Dried Wood Ears (Omit or replace with fresh Black Fungus)
- 30 grams Dried Lily Flowers (No direct substitute; omit if unavailable)
- 50 grams Dried Bean Threads (Substitute with vermicelli noodles; soak before using)
- 100 grams Mung Bean Noodles (Glass noodles can be used as a substitute)
Protein
- 200 grams Fried Tofu Puffs (Firm tofu can be used if fried)
Other
- 1 teaspoon Sugar (Can substitute with agave nectar or omit)
- 200 milliliters Water or Vegetable Stock (Homemade broth enhances depth)
Instructions
- Heat the Wok: Place a wok over medium-high heat and add the canola oil and fresh ginger. Cook until fragrant, approximately 30 seconds, allowing the ginger to infuse the oil with its aroma.
- Add Fermented Bean Curd: Incorporate the red fermented bean curd into the wok, breaking it up with a spatula so it evenly distributes and blends into the oil and ginger base.
- Add Aromatics and Mushrooms: Add the garlic, white parts of the leek, dried shiitake mushrooms, dried wood ears, and dried lily flowers. Stir-fry this mixture for 1 minute to release their flavors.
- Pour Shaoxing Wine: Add the Shaoxing wine and continue stir-frying for another minute, allowing the alcohol to cook off while deepening the flavors.
- Add Vegetables and Noodles: Introduce the Napa cabbage, fried tofu puffs, and soaked dried bean threads into the wok. Turn the heat to high and stir-fry vigorously for 2 minutes to combine and slightly soften the ingredients.
- Season and Simmer: Mix in the green parts of the leek, sesame oil, soy sauce, sugar, and water or vegetable stock. Stir well and cook for 6 minutes, letting the vegetables soften and the flavors meld together.
- Add Mung Bean Noodles: Uncover the wok and increase the heat. Stir in the mung bean noodles, cooking until most of the liquid evaporates and the noodles are tender, absorbing the sauces and flavors.
- Serve: Remove from heat and serve hot, ideally accompanied by steamed rice for a complete and satisfying meal.
Notes
- For a gluten-free version, substitute soy sauce with tamari or a gluten-free soy sauce.
- If red fermented bean curd is unavailable, miso paste or soft tofu can be used as alternatives, though flavor will vary.
- Dried lily flowers have no direct substitute; if unavailable, they can be omitted without significantly affecting the dish.
- Soak dried mushrooms, wood ears, and bean threads in warm water before cooking to rehydrate them.
- Shaoxing wine imparts authenticity but can be omitted or replaced with dry sherry or a splash of rice vinegar for a non-alcoholic version.
- Adjust sugar to taste or omit it completely to suit dietary preferences.
- Use a wok or large skillet for proper stir-frying and even heat distribution.
