Buddha's Delight (Lo Hon Chai)
Buddha's Delight (Lo Hon Chai)
Traditionally eaten by Buddhist monks, this vegetarian stew also known as Luó Hàn Zhāi is becoming more popular worldwide.
  • Difficulty Level Easy
  • Technique Stir Frying
  • Preparation Time 10 minutes
  • Cooking Time 10 minutes
  • Yield 4 servings
  • 4 pcs napa cabbage leaves, cut into 1-inch pieces
  • 2 stalks baby bok choy, large ones halved and small ones left whole
  • 3 dried shiitake mushrooms
  • 1 bean curd stick
  • 4 tofu puffs
  • 20 g bean thread noodles (substitute with vermicelli)
  • 100 g vegetarian abalone, drained
  • 1 medium clove garlic, finely minced
  • ¼ cup reserved shiitake mushroom water
  • 1 tsp sesame oil
  • 1 tsp kecap manis (sweet soy sauce)
  • 1 Tbsp soy sauce
  • 1 tsp cornstarch
  • Kosher salt (substitute with regular salt or sea salt)
  1. Prepare the dry ingredients:
  2. Soak bean curd stick, bean thread noodles and dried shiitake mushrooms in cold water overnight or hot water for at least 2 hours then drain. Squeeze dry mushrooms and reserve mushroom water
  3. Rinse mushrooms, bean curd stick and bean thread noodles under cold running water. For the mushrooms, squeeze out excess water and slice thinly. Using scissors, cut bean curd into 1-inch pieces, then into half length-wise, tofu puffs into small triangles and the bundle of noodles in half
  1. Mix the sauce:
  2. In a bowl, add ¼ cup reserved mushroom liquid, minced garlic, 1 tsp sesame oil, 1 tsp kecap manis, 1 Tbsp soy sauce, and 1 tsp cornstarch. Mix well and set aside
  1. Blanch the vegetables:
  2. Bring a wok of salted water to a boil over high heat. Add napa cabbage and baby bok chop and cook until crisp-tender, about 1 minute. Drain and rinse under cold running water until chilled. Pat dry
  1. Stir-fry Buddha's Delight:
  2. In a wok or non-stick skillet, heat oil until lightly smoking. Add chai pow yu, mushrooms, tofu puffs, and bean curd stick. Season with salt and stir-fry until mushrooms are golden brown, about 4 minutes
  3. Add vegetables and stir-fry for 1 - 2 minutes until tender
  4. Add bean thread noodles to the middle of the wok and cook, tossing and stirring, for 1 minute. Stir sauce and pour into wok. Cook for about 3 minutes, stirring to coat ingredients, until sauce thickens and the noodles and tofu puffs have absorbed some of it
  1. Serve:
  2. Serve hot with rice
  1. Chef's Tips:
  2. Buddha's Delight does not have a fixed recipe. Though the above ingredients are commonly used, some variations use a wider variety of vegetables, including carrots, broccoli, and fresh mushrooms along with other soybean and wheat-based components

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