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
Scale
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.
