If you’re craving a wholesome, vibrant, and soul-satisfying dish, then the Buddha’s Delight Vegetarian Lo Han Jai in 15 Minutes Flat Recipe is your new best friend in the kitchen. This classic Chinese vegetarian stew brings together an incredible medley of textures and a burst of umami flavors from ingredients like fermented bean curd, shiitake mushrooms, and tofu puffs, all cooked to perfection in a flash. It’s a celebration of veggies, fungi, and noodles that’s quick to make, deeply nourishing, and perfect for busy weeknights or whenever you want an uplifting, meat-free meal. Trust me, once you try this recipe, you’ll understand why it’s a beloved favorite for both vegetarians and food lovers alike.
Ingredients You’ll Need
The beauty of this Buddha’s Delight Vegetarian Lo Han Jai in 15 Minutes Flat Recipe lies in how simple yet essential each ingredient is. Every item adds a unique layer of flavor, texture, or vibrant color, making the dish feel special without requiring a dozen complicated pantry staples.
- Canola Oil: A neutral oil that lets the other flavors shine without overpowering the dish.
- Fresh Ginger: Adds a warm, zesty kick and aromatic freshness essential for balancing the richness.
- Red Fermented Bean Curd (Hong Fu Ru): Brings a distinct umami punch; miso or tofu can work in a pinch.
- Garlic: Fresh garlic provides a pungent base note that wakes up the palate.
- Medium Leek: Both the white and green parts infuse subtle sweetness and vibrant green color.
- Dried Shiitake Mushrooms: Offer a meaty, earthy depth that’s fundamental to the dish’s heartiness.
- Dried Wood Ears: Provide delightful crunch and a unique texture contrast.
- Dried Lily Flowers: Add a slightly floral nuance and chewy texture, unique and traditional.
- Napa Cabbage: Brings juicy sweetness and a tender crunch.
- Fried Tofu Puffs: Sponge-like and ready to soak up the flavorful broth.
- Dried Bean Threads: These vermicelli noodles offer slippery softness that’s fun to eat.
- Mung Bean Noodles: Also called glass noodles, they help soak up all those amazing savory juices.
- Shaoxing Wine: Boosts the dish with subtle, fermented complexity; dry sherry is a great alternative.
- Sesame Oil: Adds a rich, nutty aroma that finishes off the dish beautifully.
- Soy Sauce: Provides salty depth and balance; tamari or gluten-free soy can be used if needed.
- Sugar: Balances acidity and saltiness, enhancing the overall harmony.
- Water or Vegetable Stock: The broth base that ties everything together. Homemade stock adds extra flavor.
How to Make Buddha’s Delight Vegetarian Lo Han Jai in 15 Minutes Flat Recipe
Step 1: Heat and Aromatics
Start by heating your wok over medium-high heat, then add the canola oil and fresh ginger. Keep stirring for about 30 seconds until you can smell that vibrant ginger aroma filling your kitchen—a wonderful sign that flavor is building already.
Step 2: Add the Fermented Bean Curd
Next, toss in the red fermented bean curd and gently break it up with your spatula until it dissolves into the oil. This step releases the essential umami that gives Lo Han Jai its unmistakable savoriness.
Step 3: Stir-Fry Vegetables and Mushrooms
Introduce the garlic, white parts of the leek, dried shiitake mushrooms, wood ears, and dried lily flowers. Stir-fry for about one minute; the garlic and leek soften and infuse their flavors while the mushrooms start rehydrating and releasing earthiness.
Step 4: Deglaze with Shaoxing Wine
Pour in the Shaoxing wine and continue stir-frying for another minute to let the alcohol evaporate, leaving behind a subtle aromatic layer that brightens the dish beautifully.
Step 5: Add Vegetables and Tofu Puffs
Now it’s time for the napa cabbage, fried tofu puffs, and dried bean threads. Crank the heat up to high and stir furious for two minutes, giving everything a chance to mingle and the tofu puffs to soak up the developing flavors.
Step 6: Final Flavor Boost and Simmer
Mix in the green parts of the leek, sesame oil, soy sauce, sugar, and vegetable stock or water. Stir everything together and cover, letting it simmer gently for six minutes. This is where all the individual ingredients marry together in a comforting broth.
Step 7: Finish with Mung Bean Noodles
Uncover your wok and turn up the heat one last time before stirring in the mung bean noodles. Let the liquid mostly evaporate while the noodles absorb the savory goodness. Once the broth thickens slightly, your Buddha’s Delight Vegetarian Lo Han Jai in 15 Minutes Flat Recipe is ready to serve piping hot.
How to Serve Buddha’s Delight Vegetarian Lo Han Jai in 15 Minutes Flat Recipe
Garnishes
To elevate your dish, sprinkle freshly chopped green onions or a handful of toasted sesame seeds on top. These simple garnishes add freshness and a lovely crunch, making every bite feel extra special.
Side Dishes
This generous, flavorful stew pairs wonderfully with steamed jasmine rice, which acts as the perfect canvas soaking up all the rich sauce. For extra texture, serve alongside lightly stir-fried greens or a crunchy cucumber salad to balance the comforting warmth of the Lo Han Jai.
Creative Ways to Present
Want to impress guests or just make dinner feel festive? Serve the Lo Han Jai in individual bamboo steamers or deep bowls lined with fresh lettuce leaves. Adding a side of steamed buns or crispy spring rolls can turn this simple recipe into a feast that delights all senses.
Make Ahead and Storage
Storing Leftovers
You can keep any leftovers in an airtight container in the refrigerator for up to three days. The flavors will deepen even more after resting, making it just as delicious the next day.
Freezing
Freeze the Buddha’s Delight Vegetarian Lo Han Jai in 15 Minutes Flat Recipe in portion-sized containers for up to two months. Just be sure to reheat gently to preserve the texture of ingredients like mushrooms and tofu puffs.
Reheating
Reheat covered in a saucepan over medium-low heat, stirring occasionally. Adding a splash of water or vegetable stock helps refresh the broth, keeping it luscious and warm without drying out.
FAQs
Can I make this dish vegan?
Absolutely! Just ensure you use a vegan red fermented bean curd or substitute with a vegan miso paste, and double-check your soy sauce is free from animal products.
What if I can’t find dried lily flowers?
Although dried lily flowers add traditional texture and flavor, you can omit them if they’re unavailable. The dish will still be wonderful thanks to the other diverse ingredients.
Can I use fresh mushrooms instead of dried?
Yes, fresh shiitake or other mushrooms work well. Just slice them thinly and add them directly during the stir-fry steps; you may want to reduce the initial water or stock by a bit since fresh mushrooms release moisture.
Is Shaoxing wine necessary?
While Shaoxing wine adds depth and authenticity, you can substitute it with dry sherry or simply omit it for a non-alcoholic version without losing too much flavor.
How spicy is this dish?
This Buddha’s Delight Vegetarian Lo Han Jai in 15 Minutes Flat Recipe is mild and fragrant rather than spicy, making it approachable for all palates. You can always add chili flakes or fresh chili if you prefer a bit of heat.
Final Thoughts
I can’t recommend enough that you try the Buddha’s Delight Vegetarian Lo Han Jai in 15 Minutes Flat Recipe soon. It’s a quick, nutritious, and utterly delicious way to bring a taste of Chinese vegetarian tradition right into your home kitchen. Whether you’re looking to eat more plant-based meals or just want a new go-to that’s packed with flavor, this recipe is a total winner and will quickly become a cherished staple on your table.
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Buddha’s Delight Vegetarian Lo Han Jai in 15 Minutes Flat Recipe
- Prep Time: 7 minutes
- Cook Time: 8 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
- Diet: Vegetarian
Description
A vibrant and flavorful Buddha’s Delight Vegetarian Lo Han Jai recipe ready in just 15 minutes. This classic Chinese vegetarian stir-fry combines a variety of dried and fresh ingredients like fermented bean curd, shiitake mushrooms, napa cabbage, and noodles, all enhanced with fragrant ginger, Shaoxing wine, and soy sauce for a rich, savory dish perfect with steamed rice.
Ingredients
Oils and Sauces
- 2 tablespoons Canola Oil (or any neutral vegetable oil)
- 2 tablespoons Shaoxing Wine (or dry sherry or omit)
- 1 tablespoon Sesame Oil
- 3 tablespoons Soy Sauce (tamari or gluten-free for gluten-free option)
Fresh Ingredients
- 1 tablespoon Fresh Ginger, minced
- 3 cloves Garlic, minced
- 1 medium Leek (white and green parts separated; can substitute chives or green onions)
- 200 grams Napa Cabbage (or bok choy or regular cabbage)
- 200 grams Fried Tofu Puffs (or firm fried tofu)
Dried Ingredients
- 100 grams Red Fermented Bean Curd (Hong Fu Ru, or substitute miso or tofu)
- 30 grams Dried Shiitake Mushrooms (or fresh shiitake or other mushrooms)
- 30 grams Dried Wood Ears (or fresh black fungus or omit)
- 30 grams Dried Lily Flowers (omit if unavailable)
- 50 grams Dried Bean Threads (soaked before using; substitute vermicelli noodles)
- 100 grams Mung Bean Noodles (glass noodles as substitute)
Seasonings
- 1 teaspoon Sugar (or agave nectar or omit)
- 200 milliliters Water or Vegetable Stock (homemade broth recommended)
Instructions
- Heat the Wok: Place a wok over medium-high heat and add the canola oil and freshly minced ginger. Stir-fry until the ginger becomes fragrant, about 30 seconds, to infuse the oil with its aroma.
- Add Red Fermented Bean Curd: Crumble the red fermented bean curd into the wok, breaking it up with a spatula to evenly distribute its rich, savory flavor throughout the dish.
- Incorporate Aromatics and Mushrooms: Add minced garlic, the white parts of the leek, dried shiitake mushrooms, dried wood ears, and dried lily flowers. Stir-fry all together for 1 minute to soften and release their aromas.
- Deglaze with Shaoxing Wine: Pour in the Shaoxing wine and continue stir-frying for another minute to meld the flavors and cook off some alcohol.
- Add Vegetables and Tofu Puffs: Add the napa cabbage, fried tofu puffs, and the soaked dried bean threads. Increase the heat to high and stir-fry vigorously for 2 minutes so the ingredients cook evenly and develop a slight char.
- Add Final Flavorings and Broth: Stir in the green parts of the leek, sesame oil, soy sauce, sugar, and water or vegetable stock. Mix well, cover the wok, and allow everything to simmer and meld for 6 minutes, letting the flavors fully develop and the ingredients soften.
- Finish with Mung Bean Noodles: Uncover the wok, increase the heat to high again, and add the mung bean noodles. Stir-fry, stirring constantly, to evaporate most of the liquid and allow the noodles to absorb the sauce, cooking until the dish is relatively dry and well combined.
- Serve Hot: Plate the Buddha’s Delight Vegetarian Lo Han Jai immediately, ideally accompanied by steamed rice to complete this comforting and savory meal.
Notes
- Soak dried mushrooms, wood ears, lily flowers, bean threads, and mung bean noodles in warm water prior to cooking to soften and reduce cooking time.
- If red fermented bean curd is unavailable, miso paste or tofu can be used as a milder substitute.
- The dried lily flowers have a unique flavor and texture; omit if not found, or substitute with additional mushrooms.
- For a gluten-free version, use tamari soy sauce and ensure other ingredients are verified gluten-free.
- Shaoxing wine can be omitted or replaced with dry sherry for those avoiding alcohol.
- Fried tofu puffs add texture and absorb flavors well; if unavailable, use firm tofu and pan-fry until crisp.
- This dish is best served fresh and hot; leftovers reheat well on the stovetop or microwave.
