Buddha's Delight (Lo Han Jai)羅漢齋
A vibrant and nutritious vegetarian stir-fry featuring an array of vegetables, mushrooms, and tofu, symbolizing good fortune and well-being. This traditional dish offers a delightful harmony of textures and savory flavors.
01Ingredients
- 10g dried shiitake mushrooms
- 5g dried black fungus (wood ear mushrooms)
- 200g fried tofu puffs
- 300g napa cabbage, roughly chopped
- 100g carrots, sliced or julienned
- 100g snow peas, trimmed
- 100g baby corn, halved
- 2 cloves garlic, minced
- 1 inch ginger, sliced (optional)
- 2 tbsp vegetable oil
- 2 tbsp vegetarian oyster sauce
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 2 tbsp water (for cornstarch slurry)
- 100ml mushroom soaking liquid or vegetable broth
Nutrition (per serving)218kcal
- Protein12.5g
- Carbs16.8g
- Fat11.2g
Fiber 4.2 gSodium 512 mg
02Steps
- Soak dried shiitake mushrooms and black fungus in warm water until softened (about 30 minutes). Drain, squeeze out excess water from mushrooms, and slice them. Cut black fungus into bite-sized pieces. Reserve some of the mushroom soaking liquid.
- Prepare other vegetables: roughly chop napa cabbage, slice or julienne carrots, trim snow peas, and halve baby corn.
- In a small bowl, combine vegetarian oyster sauce, light soy sauce, sesame oil, and the reserved mushroom soaking liquid (or vegetable broth). In another small bowl, mix cornstarch with water to create a slurry.
- Heat vegetable oil in a large wok or pan over medium-high heat. Add minced garlic and sliced ginger (if using) and stir-fry until fragrant, about 30 seconds.
- Add carrots and baby corn to the wok. Stir-fry for 2-3 minutes until they start to soften slightly.
- Add the soaked shiitake mushrooms, black fungus, and fried tofu puffs. Stir-fry for another 2 minutes.
- Add napa cabbage and snow peas. Stir-fry until the cabbage begins to wilt, about 3-4 minutes.
- Pour in the prepared sauce mixture and stir well to coat all ingredients evenly.
- Give the cornstarch slurry a quick stir and then add it to the wok, stirring continuously until the sauce thickens to your desired consistency. Cook for another minute.
- Serve hot immediately with steamed rice.
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