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
Scale
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.
