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
Scale
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.
