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
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
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.
