Skip to main content

Vegetarian Lo Han Jai

 

BUDDHA'S DELIGHT (VEGETARIAN LO HAN JAI) 

serves 6

 


Buddha's delight, or lo han jai, is a vegetarian dish well-known in Chinese and Buddhist cuisine. Use our family recipe for an authentic take on this dish.

by: bill, woksoflife.com

 

PREP:1 hour

COOK:15 minutes

TOTAL:1 hour 15 minutes

INGREDIENTS

·         2 tablespoons canola oil
·         3 slices fresh ginger
·         3 tablespoons red fermented bean curd (hong fu ru)
·         3 cloves garlic (sliced)
·         1 medium leek (cut into 2 inch pieces)
·         5 dried shiitake mushrooms (soaked in warm water and sliced)
·         ¼ cup dried wood ears (soaked in warm water; yields about 1 cup)
·         ¼ cup dried lily flowers (soaked in warm water with the tips cut off)
·         2 tablespoons Shaoxing wine
·         3 cups Napa cabbage (cut into 2-inch pieces)
·         1 cup fried tofu puffs
·         2 sticks dried bean threads (soaked in warm water and cut into 2-inch pieces)
·         1 teaspoon sesame oil
·         2 tablespoons soy sauce
·         2 teaspoons sugar
·         1 cup water or vegetable stock
·         1 small bundle mung bean noodles (soaked in warm water, drained and cut into shorter pieces with kitchen shears)

INSTRUCTIONS

  1. Heat your wok over medium-high heat, and add the oil and ginger. Let the ginger caramelize for about 30 seconds without letting it burn. Add the red fermented bean curd and break it up with your spatula. Add the garlic, the white portions of the leeks (reserve the green portion for later), mushrooms, wood ears, and lily flowers. Stir fry for 1 minute. Add the Shaoxing wine and stir fry for another minute.
  2. Next, add the napa cabbage, fried tofu, and bean threads, and crank up the heat as high as it will go. Stir-fry for 2 minutes. Add the remaining green portion of the leeks, sesame oil, soy sauce, sugar and water or vegetable stock. Stir everything together, cover the wok, and reduce the heat to medium. Cook for 6 minutes, stirring occasionally.
  3. Uncover the wok and turn the heat back up to high. Add the mung bean noodles, which should soak up most of the liquid. Keep stirring until most of the liquid has evaporated.
  4. Transfer to a large bowl and serve with steamed rice.

 

5.       Enjoy!


Comments

Post a Comment

Popular posts from this blog

Vietnamese Tomato Salad

 Vietnamese Tomato Salad serves 4-6 This is a recipe by Anthony Ha and Sadie Mae Burns, and is from Bon Appetit.   Ingredients: ¼ cup sugar ¼ cup fish sauce ¼ cup lime juice 1 small fennel bulb, thinly sliced 1 Persian cucumber, sliced into half moons 1 green bell pepper 1 ½ pounds tomatoes, sliced into serving size pieces 2 cups mixed fresh herbs (dill, cilantro, and/or Thai basil) Black pepper 1/3 cup salted dry-roasted peanuts 1/3 cup store-bought fried shallots Method: To make the dressing, put sugar, fish sauce and lime juice into a lidded jar.  Shake and mix well. Combine vegetables and fresh herbs in a bowl.  Drizzle ½ cup of dressing and mix.  Taste and add more dressing if necessary. Place salad onto a place.  Sprinkle peanuts and shallots on top. Enjoy!
Post a Comment
Read more

Curried Chicken

  Curried Chicken                                                                                                                                                                 serves 4 A rustic and...
Post a Comment
Read more

Butter Chicken

  Butter Chicken serves 8 Get Recipe Ingredients: 4 pounds boneless, skinless chicken breast  For the chicken marinade: 1 cup chopped onion 6 garlic cloves 1   1” piece fresh ginger 3 tablespoons lemon juice 1 cup plain yogourt 1 tablespoon ground coriander seed 1 teaspoon ground cumin 1 teaspoon turmeric 1 tablespoon sweet paprika 1 teaspoon garam masala 1 teaspoon sea salt For the sauce: 1 cup chopped onion 1  2” piece fresh ginger 4 cloves garlic ¼ cup vegetable oil 1 cup tomato paste 3 -4 cups water ¼ teaspoon cayenne pepper Sea salt to taste 1 cup whipping cream 2 teaspoons garam masala Put the chicken marinade ingredients in a blender or food processor; blend until smooth. Pour over chicken and stir to coat.  Cover and refrigerate overnight. Preheat oven to 400° F.   Take chicken out of the marinade and place 1” apart on rimmed, parchment lined baking sheets.  Bake for 20 minutes.  Cool and cut into 1” cubes.  Save all j...
Post a Comment
Read more