Buddha's Delight (Lo Han Jai)

5 from 1 vote

It’s richly fragrant yet light and refreshing. No need for strong flames or heavy stir-frying. Just a gentle simmer, and soon your whole kitchen will be filled with that comforting savory aroma. Every bite is layered with flavor — a perfect easy vegetarian recipe.

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: Chinese

Keyword: simple delicious, Traditional, vegetarian

Servings: people

Calories: 629kcal

Ingredients

6 pcs fresh black fungus or rehydrated dried ones
2 baby corns
100 g carrot
200 g cabbage
1 pack shimeji mushrooms or other types
2 dried shiitake mushrooms
30 g glass noodles added last
10 snow peas added last

Seasoning

1 piece fermented red bean curd some of its sauce
1 tsp vegetarian oyster sauce
1 tsp vegetarian soy sauce
Cooking oil as needed
0.5 tsp sesame oil
250 g water
A pinch of salt
A pinch of pepper

Instructions

Soak the dried shiitake mushrooms and glass noodles until soft. If using dried black fungus, soak them too.
Prepare the ingredients — tear cabbage and black fungus into small pieces, remove the tough strings from snow peas, peel and slice the carrot, cut baby corn into small sections, and slice the soaked mushrooms.
In a dry pan, add shimeji mushrooms with a pinch of salt and pepper; stir-fry until fragrant.
Add some oil and the shiitake mushrooms, continue stir-frying until aromatic.
Add fermented red bean curd and fry over low heat until fragrant. Then, add all remaining vegetables except the snow peas and glass noodles. Stir well.
Add water, vegetarian oyster sauce, and soy sauce. Stir to combine, after boiling cover with a lid, and simmer on low heat for 10 minutes.
Remove the lid, add snow peas and glass noodles, and stir until the noodles are soft and have absorbed the sauce.
Drizzle with sesame oil before serving.

Video

Nutrition