If you’re longing for a dish that bursts with authentic flavors, loads of textures, and ultra-quick prep, you’re in for a treat. The Buddha’s Delight Vegetarian Lo Han Jai in 15 Minutes Flat Recipe is a wholesome, colorful medley rooted in tradition yet totally accessible for today’s busy kitchen. This vibrant vegetarian stir-fry brings together an artful balance of tender napa cabbage, chewy shiitake mushrooms, crispy tofu puffs, and fragrant aromatics all bathed in a savory, slightly sweet sauce. Whether you’re a seasoned plant-based foodie or just craving a fast yet satisfying meatless meal, this recipe is a true crowd-pleaser that delivers incredible flavor without any fuss.
Ingredients You’ll Need
Don’t be intimidated by the lengthy list—each ingredient is straightforward and plays a crucial role in shaping the incredible taste, texture, and color that defines this dish. From earthy dried mushrooms to crisp napa cabbage and zingy ginger, every component contributes to that perfect harmony Buddha’s Delight Vegetarian Lo Han Jai in 15 Minutes Flat Recipe is famed for.
- Canola Oil: This neutral oil provides the perfect base for stir-frying without overpowering flavors.
- Fresh Ginger: Offers a zesty fragrance and a slight bite that wakes up the palate.
- Red Fermented Bean Curd (Hong Fu Ru): Adds creamy umami richness and depth; miso or tofu are fine substitutes.
- Garlic: Fresh garlic infuses the dish with its aromatic warmth, enhancing all other ingredients.
- Medium Leek: The white parts give sweetness while the green parts brighten the finish; green onions can work too.
- Dried Shiitake Mushrooms: Provide a meaty texture and earthy aroma; fresh shiitake can be swapped in.
- Dried Wood Ears: Crunchy and slightly jelly-like, they contribute a unique texture; fresh black fungus or omission is okay.
- Dried Lily Flowers: Subtly sweet and floral, they add authenticity—though you can omit if unavailable.
- Napa Cabbage: Adds tender crunch and a fresh, mild sweetness; bok choy or regular cabbage are good alternatives.
- Fried Tofu Puffs: Soak up the flavorful sauce beautifully—firm tofu works if you’re in a pinch.
- Dried Bean Threads: Glassy and delicate, they balance the heartier ingredients; soaking before use is essential.
- Mung Bean Noodles: Also known as glass noodles, they absorb sauce well and provide softness.
- Shaoxing Wine: A traditional touch that imparts subtle complexity; can be replaced with dry sherry or omitted.
- Sesame Oil: For that irresistible nutty aroma in the final dish; other oils may change the flavor.
- Soy Sauce: The salty backbone of the sauce; tamari or gluten-free soy work as well.
- Sugar: Balances the saltiness with a hint of sweetness; agave nectar can be used or leave out if preferred.
- Water or Vegetable Stock: Provides moisture and depth to the sauce; homemade stock is a game-changer.
How to Make Buddha’s Delight Vegetarian Lo Han Jai in 15 Minutes Flat Recipe
Step 1: Heat Aromatics
Start by warming your wok or large pan over medium-high heat. Add the canola oil and fresh ginger, stirring for about 30 seconds until you can’t resist that intoxicating ginger aroma filling your kitchen. This step sets the fragrant foundation for the entire dish.
Step 2: Add Red Fermented Bean Curd
Next, throw in the red fermented bean curd. Use your spatula to break it up immediately so it melts smoothly and melds into a rich, savory base. This ingredient is a key flavor booster in the Buddha’s Delight Vegetarian Lo Han Jai in 15 Minutes Flat Recipe.
Step 3: Incorporate Garlic, Leeks, and Mushrooms
Time to add the garlic, along with the white sections of the medium leek, shiitake mushrooms, wood ears, and dried lily flowers. Stir-fry these together for about 1 minute to blend their flavors and soften slightly without losing their distinctive textures.
Step 4: Pour in Shaoxing Wine
Enhance the complexity now by pouring in Shaoxing wine. Stir-fry for another minute, allowing the alcohol to cook off and leave behind a subtle sweetness and depth that elevates the dish wonderfully.
Step 5: Add Napa Cabbage, Tofu Puffs, and Bean Threads
Bring the heat up to high and add the napa cabbage, fried tofu puffs, and soaked dried bean threads. Toss everything together vigorously for about 2 minutes, helping the cabbage to slightly wilt while the tofu absorbs some exciting flavor.
Step 6: Combine Remaining Ingredients and Simmer
Stir in the green parts of the leek, sesame oil, soy sauce, sugar, and water or vegetable stock. Mix well, then cover and allow it to cook for 6 minutes so the flavors marry beautifully and the vegetables become tender yet vibrant.
Step 7: Add Mung Bean Noodles and Finish Cooking
Uncover the wok, increase the heat to high once again, and toss in the mung bean noodles. Stir for a few minutes to evaporate excess liquid while the noodles soak up the gorgeous sauce. You want most of the liquid gone, leaving a luscious coating on every bite.
How to Serve Buddha’s Delight Vegetarian Lo Han Jai in 15 Minutes Flat Recipe
Garnishes
Freshness is everything here: sprinkle chopped green onions or toasted sesame seeds on top for a beautiful, crunchy finish. A light drizzle of chili oil or a few sprigs of cilantro can also add a lively kick and an extra pop of color that brightens the presentation instantly.
Side Dishes
This recipe shines alongside simply steamed jasmine or brown rice, which perfectly soaks up the savory sauce without competing with the flavor. For a more indulgent meal, pair it with crispy spring rolls or a light miso soup to round out the dining experience with complementary textures and tastes.
Creative Ways to Present
Think beyond just a bowl—serve the Buddha’s Delight Vegetarian Lo Han Jai in 15 Minutes Flat Recipe in individual mini woks for a fun, restaurant-style touch or hollow out a fresh cabbage leaf and use it as an edible bowl for an elegant, Instagram-worthy presentation that’s sure to impress friends and family.
Make Ahead and Storage
Storing Leftovers
This dish keeps wonderfully in an airtight container in the fridge for up to 3 days. Because it contains noodles and vegetables, the textures remain pleasant, and the flavors deepen after resting.
Freezing
While you can freeze the Buddha’s Delight Vegetarian Lo Han Jai in 15 Minutes Flat Recipe, be aware that some of the vegetables, like napa cabbage and tofu puffs, may change in texture once defrosted. For best results, freeze in portion-sized containers and consume within one month.
Reheating
Reheat gently on a stovetop or in the microwave. If the noodles seem dry, splash in a teaspoon of water or vegetable stock to revive the sauce and keep everything moist and flavorful as if freshly cooked.
FAQs
Can I make this dish gluten-free?
Absolutely! Swap regular soy sauce with tamari or another gluten-free soy sauce alternative, and double-check that other sauces or wine are gluten-free. The rest of the ingredients are naturally gluten-free.
Is it okay to use fresh mushrooms instead of dried?
Yes, fresh shiitake or other mushrooms work just fine. Adjust cooking time slightly as dried mushrooms typically require soaking and add more intense flavor, but fresh mushrooms bring a lovely texture and freshness.
What if I don’t have dried lily flowers?
It’s perfectly fine to omit dried lily flowers if you can’t find them. The dish will still taste fantastic without this ingredient, but the flowers do add a subtle floral sweetness unique to the Buddha’s Delight Vegetarian Lo Han Jai in 15 Minutes Flat Recipe.
Can I prepare this recipe vegan?
This recipe is naturally vegan as long as you use vegetable stock instead of any meat-based broths. Check your fermented bean curd and soy sauce ingredients to make sure they’re free from animal products.
How can I speed up soaking the dried ingredients?
To save time, soak dried mushrooms, wood ears, lily flowers, and bean threads in hot water rather than cold. This helps them plump up faster without compromising texture, making your 15-minute preparation even easier.
Final Thoughts
Once you try the Buddha’s Delight Vegetarian Lo Han Jai in 15 Minutes Flat Recipe, it’s easy to see why this dish holds a special place in so many kitchens. It’s a vibrant, flavorful, and deeply satisfying vegetarian meal that manages to hit all the right notes in a flash. Perfect for those busy weeknights or anytime you want a fast, nourishing dinner that doesn’t skimp on tradition or taste. Give it a go—you’ll find it quickly becomes one of your favorite go-to recipes!
Print
Buddha’s Delight Vegetarian Lo Han Jai in 15 Minutes Flat Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
- Diet: Vegan
Description
Buddha’s Delight Vegetarian Lo Han Jai is a vibrant, flavorful Chinese stir-fry packed with a variety of mushrooms, dried vegetables, tofu, and noodles. This wholesome vegan dish comes together in just 15 minutes, making it an ideal nutritious and satisfying meal for busy days. The recipe highlights umami-rich ingredients like red fermented bean curd and Shaoxing wine, balanced with fresh ginger, garlic, and Napa cabbage for depth and freshness.
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
Vegetables and Mushrooms
- 1 medium Medium Leek, sliced (separate white and green parts)
- 30 grams Dried Shiitake Mushrooms, soaked and sliced
- 30 grams Dried Wood Ears, soaked and sliced
- 30 grams Dried Lily Flowers, soaked
- 200 grams Napa Cabbage, chopped
Bean and Tofu
- 100 grams Red Fermented Bean Curd (Hong Fu Ru), mashed
- 200 grams Fried Tofu Puffs
Noodles
- 50 grams Dried Bean Threads, soaked
- 100 grams Mung Bean Noodles, soaked
Liquid
- 200 milliliters Water or Vegetable Stock
Instructions
- Heat Oil and Ginger: Heat a wok over medium-high heat and add canola oil. Once hot, add the minced fresh ginger and cook until fragrant, about 30 seconds, to infuse the oil with aromatic flavor.
- Add Red Fermented Bean Curd: Incorporate the mashed red fermented bean curd into the wok, breaking it up with a spatula to evenly distribute its umami richness.
- Add Aromatics and Mushrooms: Add the minced garlic, the white parts of the leek, soaked shiitake mushrooms, wood ears, and dried lily flowers. Stir-fry these ingredients together for 1 minute to release their flavors.
- Deglaze with Shaoxing Wine: Pour in Shaoxing wine and continue stir-frying for another minute to deepen the dish’s complexity and allow the alcohol to cook off.
- Add Vegetables and Tofu Puffs: Introduce the chopped Napa cabbage, fried tofu puffs, and soaked dried bean threads. Turn the heat up to high and stir-fry for 2 minutes to tenderize the vegetables slightly and combine flavors.
- Season and Simmer: Add the green parts of the leeks, sesame oil, soy sauce, sugar, and pour in the water or vegetable stock. Mix everything thoroughly and cook uncovered for 6 minutes, allowing the flavors to meld and the vegetables to soften.
- Add Mung Bean Noodles and Reduce Liquid: Stir in the soaked mung bean noodles, increasing the heat to evaporate most of the liquid, concentrating the flavors and gently cooking the noodles through.
- Serve: Serve the Buddha’s Delight hot, ideally paired with steamed white rice for a complete and satisfying meal.
Notes
- Substitute neutral vegetable oil like canola for any neutral oil you prefer;
- Fresh ginger and garlic yield more vibrant flavor, but powders can be used in a pinch;
- Red fermented bean curd imparts unique umami; substitutes like miso or tofu are acceptable but alter flavor;
- Dried ingredients such as shiitake mushrooms, wood ears, and lily flowers must be soaked ahead to rehydrate;
- Adjust soy sauce quantity for a lower sodium version or use tamari for gluten-free options;
- Vegans can omit Shaoxing wine or replace with dry sherry, or simply omit;
- For gluten-free versions, ensure soy sauce and other sauces are certified gluten-free;
- Fried tofu puffs add texture but firm tofu can be used if fried separately;
- Serve immediately to enjoy the fresh, vibrant textures; leftovers reheat well but noodles might absorb liquid.
