Buddha’s Delight (Lo Han Jai)

Learn how to make a classic Lunar New Year Chinese vegetarian dish packed with delicious mushrooms, cabbage, tofu, glass noodles, and loads of umami flavor. This dish will give you a healthy and delicious fresh start to the new year.

Course Dinner

Cuisine Chinese

Keyword buddha's delight recipe, Chinese vegetarian dish, lo han jai

Prep Time 30

Cook Time 15

Total Time 45

Servings servings

Calories 358kcal

Author Megan

Equipment

Ingredients

Dried Ingredients

6 dried shiitake mushrooms soaked and halved
¼ cup dried wood ear mushrooms chopped into bite-sized pieces
½ cup dried lily flowers ends removed and sliced in half
5 oz dried bean thread noodles
½ cup dried tofu skin aka beancurd sheet

Stir Fry

4 garlic cloves thinly sliced
1 inch ginger thinly sliced
1 carrot sliced
½ cup snow peas ends and spine removed
2 cups napa cabbage chopped into bite-sized pieces.
1 cup baby bok choy quartered
1 cup fried tofu puffs halved

Sauce

2 tablespoons soy sauce
1 tablespoon dark soy sauce
1 tablespoon vegetarian oyster sauce
1 tablespoon Shaoxing wine
½ tablespoon sugar
¼ teaspoon salt
1 cup soaking water from shiitake mushrooms
1 teaspoon sesame oil

Instructions

Prep the dried ingredients

Soak the dried ingredients. Place the dried lily flowers, shiitake mushrooms, wood ear mushrooms, and tofu skin in separate bowls, then pour boiling water over them, covering each ingredient by about 1 inch. Rehydrate for at least 25 minutes.
Prep the dried ingredients. Squeeze the excess water from the lily flowers, shiitake mushrooms, wood ear mushrooms, and tofu skin. Preserve 1 cup of the water from the shiitake mushrooms for the sauce. Then slice all the ingredients into bite-sized pieces.
Soak the noodles. Soak the bean thread noodles in boiling water for 3-5 minutes, according to the package instructions. Drain and set aside.
Mix the sauce. Combine the sauce ingredients in a medium-sized bowl and set aside.

Stir Fry

Cook the aromatics. Heat oil in a large wok or skillet over medium-high heat. Then add ginger and garlic. Sauté until fragrant, about 1 minute.
Add the tougher stir-fry ingredients. Next, add the carrot, lily flowers, shiitake mushrooms, bamboo shoots, wood ear mushrooms, and tofu skin. Toss for 1 minute.
Add the softer ingredients and sauce. Next, add the napa cabbage, snow peas, baby bok choy, and fried tofu. Toss for another 1 minute.
Add the sauce. Add the sauce and cover the wok for 3 minutes or until the vegetables are softened.
Add the noodles. Add the noodles and toss until combined, about 1 minute, letting the noodles absorb the sauce.
Serve. Serve immediately and enjoy!

Notes

See the Expert Tips for more guidance.

Nutrition