Buddha’s Delight Vegetarian Lo Han Jai in 15 Minutes Recipe is a vibrant, nourishing medley of vegetables, fungi, and noodles that bursts with flavor and texture in every bite. This dish delivers the perfect harmony between fragrant aromatic spices and umami-rich fermented bean curd, making it an ideal go-to for a quick, satisfying vegetarian meal. Whether you’re new to Asian cooking or a seasoned kitchen enthusiast, this recipe transforms humble ingredients into a delightful feast in just a quarter of an hour.
Ingredients You’ll Need
Getting the ingredients right is key to the authentic taste and satisfying texture of this dish. Each component not only adds unique flavors but also brings vibrant color and a satisfying bite to the Buddha’s Delight Vegetarian Lo Han Jai in 15 Minutes Recipe.
- Canola Oil: A neutral base for stir-frying that lets other flavors shine without overpowering.
- Fresh Ginger: Adds a warm, zesty kick that breathes life into the dish.
- Red Fermented Bean Curd (Hong Fu Ru): The secret umami punch that deepens the overall flavor.
- Garlic: Fresh cloves bring a pungent depth essential for authentically savory dishes.
- Medium Leek: Contributes a mild oniony flavor and freshness to balance richness.
- Dried Shiitake Mushrooms: Provides an earthy meatiness and chewy texture when rehydrated.
- Dried Wood Ears: Offers a slight crunch that contrasts the softness of noodles and tofu.
- Dried Lily Flowers: Delivers a subtle floral aroma, unique to traditional Lo Han Jai.
- Napa Cabbage: Brings a tender, juicy texture and vibrant green color to invigorate the dish.
- Fried Tofu Puffs: Absorb sauce beautifully and add a satisfying bite with a slight crisp outside.
- Dried Bean Threads: Light and delicate noodles that soak up flavors without becoming mushy.
- Mung Bean Noodles: Also called glass noodles, these give a slippery, silky finish to the dish.
- Shaoxing Wine: Adds complex, slightly sweet notes that elevate savory depth.
- Sesame Oil: A fragrant finishing oil that ties all flavors together with its nutty aroma.
- Soy Sauce: Provides essential saltiness and enhances umami, perfect for vegetarian dishes.
- Sugar: Balances salty and savory elements with a whisper of sweetness.
- Water or Vegetable Stock: Helps meld ingredients and creates a rich sauce consistency.
How to Make Buddha’s Delight Vegetarian Lo Han Jai in 15 Minutes Recipe
Step 1: Prepare Your Ingredients
Before turning on the heat, soak dried mushrooms, wood ears, lily flowers, and bean threads in warm water for at least 10 minutes until rehydrated and soft. Drain and slice the mushrooms and lily flowers. Chop the Napa cabbage and leeks, separate the whites from the greens for staggered cooking, and have your tofu puffs ready to toss in.
Step 2: Sauté Aromatics for a Flavorful Base
Heat a wok over medium-high heat and add canola oil. Toss in fresh ginger and stir for about 30 seconds until the aroma dances around your kitchen. This step awakens the essence of the dish and sets up a fragrant base for everything that follows.
Step 3: Add the Umami Hero
Incorporate the red fermented bean curd, breaking it up gently with your spatula so it evenly blends with the fragrant ginger oil. This ingredient infuses that signature depth and richness the Buddha’s Delight Vegetarian Lo Han Jai in 15 Minutes Recipe is famous for.
Step 4: Build Texture with Vegetables and Aromatics
Add minced garlic, the white parts of the leeks, shiitake mushrooms, wood ears, and lily flowers to the wok. Stir-fry rapidly for about one minute to let these ingredients release their flavors without losing their wonderful textures.
Step 5: Enhance with Shaoxing Wine
Pour in the Shaoxing wine, stirring it through to deglaze the pan and infuse a gentle sweetness and complexity. Let this simmer for one minute to mellow the alcohol and deepen the flavor profile further.
Step 6: Incorporate the Heart of the Dish
Throw in the Napa cabbage, fried tofu puffs, and dried bean threads. Turn the heat up to high and stir-fry vigorously for two minutes. This ensures the cabbage wilts slightly while the tofu puffs soak up the emerging sauce.
Step 7: Bring It All Together
Add the green parts of the leeks, sesame oil, soy sauce, sugar, and water or vegetable stock. Combine everything thoroughly and let it cook, covered, for six minutes. During this time, the ingredients marry together, resulting in a harmonious blend of textures and flavors.
Step 8: Finish With Mung Bean Noodles
Uncover the wok, increase the heat, and fold in the mung bean noodles. Stir continuously to evaporate most of the liquid, stirring gently so the noodles don’t break apart but soak in that rich, savory sauce. This final step yields a luscious, glistening coating that perfectly ties the Buddha’s Delight Vegetarian Lo Han Jai in 15 Minutes Recipe together.
How to Serve Buddha’s Delight Vegetarian Lo Han Jai in 15 Minutes Recipe
Garnishes
While the dish itself is packed with flavor and texture, a sprinkle of freshly chopped green onions or a few toasted sesame seeds can add a fresh pop and delicate crunch to elevate presentation and bite. A few coriander leaves also bring a refreshing herbal lift that brightens the palate.
Side Dishes
For a complete meal, serve this Buddha’s Delight Vegetarian Lo Han Jai in 15 Minutes Recipe alongside steamed jasmine or brown rice. Lightly pickled vegetables or a simple miso soup can complement the savory depth, balancing the hearty flavors with gentle acidity and warmth.
Creative Ways to Present
For a festive lunch or dinner, serve this vibrant stir-fry in individual small bowls layered with steamed rice beneath. Alternatively, fill crisp lettuce cups or rice paper rolls with the stir-fry for a finger-food twist that showcases the dish’s delightful textures. Presentation with colorful ceramic dishes can further bring out the vivid greens and warm browns, making this dish as eye-catching as it is delicious.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Buddha’s Delight Vegetarian Lo Han Jai in 15 Minutes Recipe in an airtight container in the refrigerator for up to three days. This dish actually benefits from sitting, as the flavors continue to meld beautifully, though the noodles may soak up the sauce and soften further.
Freezing
It is best to avoid freezing this particular stir-fry because the noodles and fresh vegetables can become mushy once thawed. Instead, freeze individual ingredients like tofu puffs or dried mushrooms ahead of time for convenience, and prepare fresh for the best texture and taste.
Reheating
Reheat leftovers gently in a wok or skillet over medium heat, adding a splash of water or vegetable stock to loosen the sauce if it has thickened. Stir frequently to heat evenly and maintain texture. Microwaving is okay but may lead to uneven warmth and softer noodles.
FAQs
Can I make Buddha’s Delight Vegetarian Lo Han Jai in 15 Minutes Recipe gluten-free?
Absolutely! Use tamari or a certified gluten-free soy sauce instead of regular soy sauce, and ensure any Shaoxing wine substitute is gluten-free. The dish naturally lends itself well to gluten-free variations without sacrificing flavor.
What can I substitute for red fermented bean curd?
If you can’t find red fermented bean curd, miso paste is a good alternative for that umami depth, or you can use silken tofu blended with a bit of soy sauce to mimic some of that creamy texture and flavor.
Is it okay to omit dried lily flowers?
Yes, dried lily flowers add a subtle floral note, but if unavailable, you can omit them without drastically affecting the dish. The other vegetables and mushrooms still create a complex and enjoyable flavor.
Can I prepare this dish vegan?
Definitely! This recipe is naturally vegetarian and vegan, just ensure the fermented bean curd or substitutions don’t contain animal products, and you’re good to go.
What’s the best way to rehydrate the dried ingredients quickly?
Soak dried mushrooms, wood ears, lily flowers, and bean threads in warm water for about 10 minutes until soft and pliable. If you’re pressed for time, soak them in hot water to speed up the process, but be careful not to over-soak which can lead to mushiness.
Final Thoughts
This Buddha’s Delight Vegetarian Lo Han Jai in 15 Minutes Recipe is a true kitchen champion when you want something fast without compromising on flavor or nutrition. It’s a celebration of textures, color, and umami that can become a beloved staple in your meal rotation. Give it a try and discover how a handful of simple, wholesome ingredients can transform into a vibrant feast in record time!
Print
Buddha’s Delight Vegetarian Lo Han Jai in 15 Minutes Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stir-frying
- Cuisine: Chinese
- Diet: Vegetarian
Description
Buddha’s Delight Vegetarian Lo Han Jai is a vibrant and flavorful Chinese stir-fry packed with a variety of mushrooms, tofu, and vegetables, enhanced with fragrant ginger, fermented bean curd, and savory seasonings. This wholesome dish can be prepared in just 15 minutes and serves as a nutritious, comforting meal perfect for vegetarian cuisine lovers.
Ingredients
Oils and Seasonings
- 2 tablespoons Canola Oil
- 1 tablespoon Sesame Oil
- 3 tablespoons Soy Sauce
- 1 teaspoon Sugar
- 2 tablespoons Shaoxing Wine
Vegetables and Aromatics
- 1 tablespoon Fresh Ginger, finely chopped
- 3 cloves Garlic, minced
- 1 medium Leek (white and green parts separated)
- 200 grams Napa Cabbage, chopped
Dried Ingredients
- 30 grams Dried Shiitake Mushrooms, soaked and sliced
- 30 grams Dried Wood Ears, soaked
- 30 grams Dried Lily Flowers, soaked
- 50 grams Dried Bean Threads, soaked
- 100 grams Mung Bean Noodles (Glass noodles), soaked
Protein
- 100 grams Red Fermented Bean Curd, mashed
- 200 grams Fried Tofu Puffs
Other Liquids
- 200 milliliters Water or Vegetable Stock
Instructions
- Heat Oil and Ginger: Heat a wok over medium-high heat. Add 2 tablespoons of canola oil and 1 tablespoon of fresh ginger. Stir and cook until fragrant, about 30 seconds.
- Add Red Fermented Bean Curd: Incorporate 100 grams of mashed red fermented bean curd into the wok, breaking it up with a spatula to distribute flavor evenly.
- Stir-Fry Aromatics and Mushrooms: Add 3 cloves minced garlic, the white parts of the leek, soaked shiitake mushrooms, soaked wood ears, and soaked dried lily flowers. Stir-fry everything together for about 1 minute.
- Add Shaoxing Wine: Pour 2 tablespoons of Shaoxing wine into the wok and continue stir-frying for another minute to enhance the aroma and flavor.
- Add Vegetables and Tofu Puffs: Introduce 200 grams of chopped Napa cabbage, 200 grams fried tofu puffs, and 50 grams soaked dried bean threads. Increase the heat to high and stir-fry for 2 minutes to combine and cook thoroughly.
- Add Seasonings and Liquid: 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 vegetables to soften and flavors to meld.
- Add Mung Bean Noodles and Evaporate Liquid: Remove the lid if used, increase the heat, and add 100 grams soaked mung bean noodles into the wok. Stir frequently to evaporate most of the liquid and ensure the noodles absorb the flavors.
- Serve: Once the liquid has mostly evaporated and all ingredients are well combined and cooked, serve hot. This dish pairs wonderfully with steamed rice.
Notes
- Fresher ginger and fresh garlic provide more vibrant flavors.
- Red fermented bean curd can be substituted with miso or soft tofu for a milder taste.
- Dried mushrooms and wood ears need to be soaked before using.
- Shaoxing wine can be replaced with dry sherry or omitted for a non-alcoholic version.
- Use vegetarian soy sauce, such as tamari, to make this recipe gluten-free.
- If lily flowers are unavailable, they can be omitted.
- Fried tofu puffs can be replaced with firm tofu, but frying it beforehand is recommended.
