Description
Buddha’s Delight Vegetarian Lo Han Jai is a flavorful and nutritious stir-fried vegetable medley featuring fermented bean curd, various mushrooms, tofu puffs, and glass noodles. Ready in just 15 minutes, this classic Chinese vegetarian dish balances savory, sweet, and umami flavors, making it a perfect wholesome meal served over steamed rice.
Ingredients
Scale
Oils & Sauces
- 2 tablespoons Canola Oil (or any neutral vegetable oil)
- 1 tablespoon Sesame Oil
- 3 tablespoons Soy Sauce (Tamari or gluten-free soy sauce for gluten-free versions)
- 2 tablespoons Shaoxing Wine (optional: replace with dry sherry or omit for non-alcoholic)
Aromatics & Seasonings
- 1 tablespoon Fresh Ginger, minced
- 3 cloves Garlic, minced
- 1 teaspoon Sugar (or agave nectar)
Vegetables & Mushrooms
- 1 medium Medium Leek (use white parts and green parts separated)
- 30 grams Dried Shiitake Mushrooms (rehydrated; can substitute fresh shiitake)
- 30 grams Dried Wood Ears (rehydrated; can omit or replace with fresh black fungus)
- 30 grams Dried Lily Flowers (rehydrated; omit if unavailable)
- 200 grams Napa Cabbage (or bok choy or regular cabbage)
Protein & Noodles
- 100 grams Red Fermented Bean Curd (Hong Fu Ru; can substitute with miso or tofu)
- 200 grams Fried Tofu Puffs (substitute firm tofu if fried tofu not available)
- 50 grams Dried Bean Threads (soaked; substitute vermicelli noodles)
- 100 grams Mung Bean Noodles (glass noodles)
Liquids
- 200 milliliters Water or Vegetable Stock (homemade broth recommended)
Instructions
- Heat the wok and oil: Place a wok over medium-high heat and add 2 tablespoons of canola oil. Once hot, add the minced fresh ginger and cook until fragrant, about 30 seconds. This step releases the ginger’s aroma which forms the base flavor.
- Add fermented bean curd: Incorporate 100 grams of red fermented bean curd into the wok and break it up with a spatula to blend the flavors smoothly into the oil and ginger.
- Stir-fry aromatics and mushrooms: Add the minced garlic, white parts of the leek, rehydrated shiitake mushrooms, wood ears, and dried lily flowers. Stir-fry this mixture for about 1 minute to soften the mushrooms and release aromas.
- Deglaze with Shaoxing wine: Pour in 2 tablespoons of Shaoxing wine and stir-fry for another minute to enhance the flavor depth and to evaporate alcohol.
- Add vegetables and tofu puffs: Toss in the Napa cabbage, fried tofu puffs, and soaked dried bean threads. Turn the heat to high and stir-fry for 2 minutes until the vegetables start to soften but still have a slight crunch.
- Season and simmer: Add the green parts of the leek, 1 tablespoon of sesame oil, 3 tablespoons soy sauce, 1 teaspoon sugar, and 200 milliliters of water or vegetable stock. Mix well and cook for 6 minutes, allowing the flavors to meld and vegetables to become tender.
- Incorporate mung bean noodles: Uncover the wok, increase the heat to high, and stir in the mung bean noodles. Cook until most of the liquid has evaporated and the noodles are soft and well combined with the stir-fry, about 2-3 minutes.
- Serve: Serve hot, ideally with steamed rice on the side, to enjoy this nourishing, crispy, and aromatic vegetarian dish.
Notes
- Rehydrate dried mushrooms, wood ears, and lily flowers in warm water for at least 20 minutes before cooking.
- Red fermented bean curd provides the characteristic umami flavor; if unavailable, miso can serve as a substitute.
- Adjust the soy sauce quantity based on your salt preference or dietary restrictions.
- Omitting Shaoxing wine is fine for a non-alcoholic version; use extra vegetable stock or a splash of sherry vinegar for acidity.
- You can swap Napa cabbage with bok choy or regular cabbage as per availability.
- Fried tofu puffs add texture; firm tofu can be fried before adding if preferred.
- Ensure mung bean and bean thread noodles are soaked and drained prior to use for best texture.
