If you are looking for a vibrant, nourishing dish that comes together quickly and delights every palate, the Buddha’s Delight Vegetarian Lo Han Jai in 15 Minutes Recipe is exactly what you need. This traditional Chinese medley showcases a beautiful harmony of textures and flavors from a colorful mix of fresh and dried vegetables, aromatic spices, and rich fermented bean curd. It’s a feast for both the eyes and the taste buds, proving that wholesome, comforting food can be prepared swiftly without compromising on depth or satisfaction.
Ingredients You’ll Need
The magic of Buddha’s Delight Vegetarian Lo Han Jai begins with a handful of simple yet essential ingredients. Each one brings its own unique character—whether it’s the earthy bite of shiitake mushrooms, the punch of fresh ginger, or the silky bite of dried bean threads. Together, they blend into a dish bursting with layers of flavor and an appealing range of textures and colors.
- Canola Oil: A neutral oil that allows the ingredients’ natural flavors to shine without overpowering them.
- Fresh Ginger: Offers a lively, peppery brightness that awakens the senses.
- Red Fermented Bean Curd (Hong Fu Ru): Imparts a rich, umami depth and a subtle tang to the dish.
- Garlic Cloves: Adds a pungent warmth, enhancing overall aroma and flavor.
- Medium Leek: Provides a mild oniony crunch, balancing the softer elements.
- Dried Shiitake Mushrooms: Bring meaty texture and smoky undertones once rehydrated.
- Dried Wood Ears: Contribute a delicate crunch and earthy notes.
- Dried Lily Flowers: Offer a subtle floral touch that’s hard to replace but vital to traditional flavor.
- Napa Cabbage: Adds tender freshness and a gentle sweetness.
- Fried Tofu Puffs: Infuse the dish with hearty, spongy texture that soaks up all the sauces beautifully.
- Dried Bean Threads: Introduce a springy, silky mouthfeel.
- Mung Bean Noodles: Similar to glass noodles, they absorb sauces and add a translucent charm.
- Shaoxing Wine: Contributes a fruity, nutty aroma, elevating the stir-fry’s complexity.
- Sesame Oil: A finishing drizzle for that unmistakably toasty, nutty flavor.
- Soy Sauce: Ties everything together with savory, salty richness.
- Sugar: Balances savory elements with a kiss of sweetness.
- Water or Vegetable Stock: Builds a comforting, flavorful base without heaviness.
How to Make Buddha’s Delight Vegetarian Lo Han Jai in 15 Minutes Recipe
Step 1: Prep Your Aromatics and Heat the Wok
Start by heating canola oil in a wok over medium-high heat, then add fresh ginger. Allow it to sizzle until fragrant, about 30 seconds, which releases its zesty warmth and sets the tone for the dish.
Step 2: Bring in the Red Fermented Bean Curd
Add the red fermented bean curd, breaking it up with your spatula so it melts into the oil, creating a savory, silk-textured coating for the veggies to come.
Step 3: Add Garlic, Leek Whites, and Dried Vegetables
Next, toss in the chopped garlic, white parts of the leek, shiitake mushrooms, wood ears, and dried lily flowers. Stir-fry briskly for about a minute—this step unlocks the bouquet of earthy, floral, and pungent flavors that make the dish distinctive.
Step 4: Stir in Shaoxing Wine for Depth
Pour in the Shaoxing wine and stir-fry for another minute. The alcohol will evaporate quickly, leaving behind subtle fruity notes that boost the dish’s complexity.
Step 5: Incorporate Fresh Veggies and Tofu Puffs
Add the Napa cabbage, fried tofu puffs, and soaked dried bean threads. Turn up the heat to high and cook for 2 minutes, tossing constantly to ensure the cabbage wilts just right and tofu puffs soak up the savory juices.
Step 6: Blend in Seasonings and Simmer
Mix in the green parts of the leek, sesame oil, soy sauce, sugar, and water or vegetable stock. Combine everything well and simmer for 6 minutes uncovered, allowing all the ingredients to marry beautifully while the liquid reduces slightly.
Step 7: Finish with Mung Bean Noodles
Finally, stir in the soaked mung bean noodles, increasing heat to evaporate most of the liquid. This step ensures the noodles absorb every bit of sauce, creating a glossy, flavorful finish that’s utterly irresistible.
How to Serve Buddha’s Delight Vegetarian Lo Han Jai in 15 Minutes Recipe
Garnishes
Sprinkle freshly chopped green onions or a handful of toasted sesame seeds on top for that extra pop of color and texture. A few sprigs of cilantro can add a refreshing counterpoint as well, but it’s entirely up to your taste.
Side Dishes
This dish shines served alongside steamed jasmine rice, which is perfect for soaking up every last bit of sauce. For a bit more variety, pair with simple stir-fried greens or light vegetable dumplings that keep the meal balanced and wholesome.
Creative Ways to Present
Try serving Buddha’s Delight Vegetarian Lo Han Jai in a hollowed-out steamed pumpkin or squash for an impressive seasonal touch. Alternatively, portion it into small bamboo steamers or decorative bowls to bring a touch of elegance to your table.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to three days. The flavors actually meld together beautifully, making it even tastier the next day.
Freezing
This vegetarian Lo Han Jai freezes well. Just place cooled portions in freezer-safe containers and freeze for up to two months. Be mindful that the texture of the tofu puffs might slightly soften upon thawing.
Reheating
Reheat gently in a wok or skillet over medium heat, adding a splash of water or vegetable stock to revive moisture. Avoid overheating to keep the noodles tender and the tofu puffs intact.
FAQs
Can I substitute the red fermented bean curd?
Absolutely! If you cannot find red fermented bean curd, miso paste or soft tofu with a bit of soy sauce can offer a similar umami richness, though the distinctive tanginess might be milder.
Is this dish gluten-free?
Yes, with a couple of tweaks. Use tamari or a gluten-free soy sauce instead of regular soy sauce, and check your Shaoxing wine or omit it to ensure the dish remains gluten-free.
Can I make this recipe vegan?
Definitely! This recipe is naturally vegan as long as you use vegetable stock instead of any animal-based broth. Ensure your soy sauce and other condiments don’t contain hidden animal products.
What if I don’t have dried lily flowers?
Dried lily flowers provide a subtle floral touch, but if unavailable, you can simply omit them without significantly altering the dish’s deliciousness.
How do I prepare the dried mushrooms and beans threads?
Soak dried shiitake mushrooms, wood ears, dried lily flowers, dried bean threads, and mung bean noodles in warm water until softened—usually 10 to 15 minutes—then drain and chop as needed before cooking.
Final Thoughts
I truly encourage you to give the Buddha’s Delight Vegetarian Lo Han Jai in 15 Minutes Recipe a go—it’s a joyous celebration of flavors and textures that feels both nourishing and indulgent. Whether you’re a seasoned home cook or just starting out, this dish offers a satisfying way to enjoy a classic vegetarian delight in no time at all. Once you try it, it’s bound to become a favorite go-to meal that you’ll love sharing with friends and family.
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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 Course
- Method: Stovetop
- Cuisine: Chinese
- Diet: Vegetarian
Description
Buddha’s Delight Vegetarian Lo Han Jai is a flavorful and aromatic Chinese stir-fry that features a medley of vegetables, fermented bean curd, dried mushrooms, and noodles. Ready in just 15 minutes, this traditional dish is perfect for a quick, healthy vegetarian meal brimming with texture and umami-rich tastes.
Ingredients
Oils and Flavorings
- 2 tablespoons Canola Oil
- 1 tablespoon Fresh Ginger, minced
- 3 cloves Garlic, minced
- 2 tablespoons Shaoxing Wine
- 1 tablespoon Sesame Oil
- 3 tablespoons Soy Sauce
- 1 teaspoon Sugar
Fermented and Dried Ingredients
- 100 grams Red Fermented Bean Curd (Hong Fu Ru)
- 30 grams Dried Shiitake Mushrooms
- 30 grams Dried Wood Ears
- 30 grams Dried Lily Flowers
Vegetables and Tofu
- 1 medium Leek, separated into white and green parts
- 200 grams Napa Cabbage, chopped
- 200 grams Fried Tofu Puffs
Noodles
- 50 grams Dried Bean Threads (soaked prior to use)
- 100 grams Mung Bean Noodles (Glass noodles)
Liquids
- 200 milliliters Water or Vegetable Stock
Instructions
- Heat the wok and oil: Place a wok over medium-high heat. Add 2 tablespoons of canola oil and 1 tablespoon of minced fresh ginger. Cook for about 30 seconds until fragrant to infuse the oil with ginger aroma.
- Add fermented bean curd: Incorporate 100 grams of red fermented bean curd, breaking it up with a spatula to dissolve evenly and release its deep umami flavor.
- Add aromatics and dried ingredients: Add 3 cloves minced garlic, the white parts of 1 medium leek, 30 grams dried shiitake mushrooms, 30 grams dried wood ears, and 30 grams dried lily flowers. Stir-fry for 1 minute to soften and combine the flavors.
- Deglaze with Shaoxing wine: Pour in 2 tablespoons of Shaoxing wine and stir-fry for another minute to lift flavors and evaporate alcohol.
- Add vegetables and tofu puffs: Add 200 grams chopped Napa cabbage, 200 grams fried tofu puffs, and 50 grams soaked dried bean threads. Increase heat to high and stir-fry vigorously for 2 minutes to cook the vegetables evenly and heat tofu through.
- Season and simmer: Mix in the green parts of the leek, 1 tablespoon sesame oil, 3 tablespoons soy sauce, 1 teaspoon sugar, and 200 milliliters of water or vegetable stock. Stir to combine and cook gently for 6 minutes to develop flavors and tenderize ingredients.
- Add noodles and finish cooking: Uncover the wok, increase heat to high, and add 100 grams mung bean noodles. Stir vigorously to cook the noodles and evaporate most of the liquid, resulting in a moist but not soupy dish.
- Serve hot: Remove from heat and serve the Buddha’s Delight hot, ideally accompanied by steamed rice for a complete meal.
Notes
- Substitute canola oil with any neutral vegetable oil if preferred.
- Fresher ginger and garlic offer a more vibrant flavor.
- Red fermented bean curd can be substituted with miso or tofu for milder taste.
- Leeks can be replaced with chives or green onions.
- Dried shiitake mushrooms and wood ears can be swapped for fresh mushrooms if available.
- Omit dried lily flowers if unavailable; they have no direct substitute.
- Replace Shaoxing wine with dry sherry or omit for a non-alcoholic version.
- Use tamari or gluten-free soy sauce to make this dish gluten-free.
- Soak dried bean threads and mung bean noodles before use to ensure proper texture.
- Serve this flavorful stir-fry with steamed rice for best enjoyment.
