Buddha’s Delight (Lo Han Jai)
Buddha’s Delight or Lo Han Jai…The ultimate vegan stir fry with delicate flavors and wholesome goodness!
Ingredients
For the Bowl:
- 1 tablespoon oil
- 2 1/2-inch piece fresh ginger, peeled and very thinly sliced
- 5 pieces of fresh shiitake mushrooms or re-hydrated dried mushrooms diced
- 1 carrot sliced
- 2 oz lotus root peeled and thinly sliced
- 1 oz dried lily flowers soaked for 10 mins in hot water
- 2 oz 1/2 cup fresh, or frozen ginkgo nuts
- 8 dried red dates
- 4 oz fried tofu 4-5 pieces
- 7 oz nappa cabbages cut
- 2 oz snow peas
- 1 tablespoon goji berries soaked for 5 minutes
- 1 small bunch bean thread noodles cellophane noodles
- 2 oz fresh black fungus or dried black fungus, washed and soaked for 20 minutes
- 1 oz dried black moss dried nostoc, re-hydrated
- ½ teaspoon salt
For the Seasoning Sauce:
- ½ teaspoon salt
- ½ teaspoon sugar
- 1 teaspoon mushroom seasoning
- ½ teaspoon corn starch
- 3 tablespoons vegetarian mushroom oyster sauce
- Pepper to taste
- ½ teaspoon sesame oil
- 2 blocks of fermented bean curd
- 2 cups of water
Instructions
- Soak all required dried ingredients in hot water for specified time frame.
- Mix seasoning sauce ingredients together in a bowl until fermented bean curd has dissolved and set aside.
- Heat skillet at medium heat, add oil and ginger. Stir fry for half a minute.
- Add carrots, shiitake mushrooms, fried tofu, lily flowers, red dates, ginkgo nuts, and lotus roots and stir fry for about 5 minutes or until golden brown.
- Add the rest of the ingredients (except the black moss) and stir fry another 3 minutes.
- Add the black moss and seasoning sauce mix and bring to boil.
- Turn off heat and transfer to serving dish.
- Serve immediately with rice.