Chinese

Buddha's Delight (Luohan Zhai)

Name: Buddha's Delight (Luohan Zhai)
Total time: 40 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 cup Firm tofu (cubed and fried); 1/4 cup Dried wood ear mushrooms (rehydrated); 1/4 cup Dried shiitake mushrooms (rehydrated); 1/2 cup Bamboo shoots (sliced); 1/2 cup Snow peas (trimmed); 1/2 cup Lotus root (peeled and sliced thinly); 1/4 cup Lily buds (rehydrated, tough ends snipped); 2 tbsp Soy sauce; 1 tbsp Vegetarian oyster sauce (mushroom sauce); 1 tsp Sesame oil

A traditional vegetarian stir-fry eaten by Buddhist monks, packed with various veggies and tofu.

40 minutes

Serves 4

Dinner/Lunch

Contains common allergens

Seafood Sesame Shellfish Soy Wheat

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Instructions

6 steps

1
Prep the Ingredients: Rehydrate all dried fungi and lily buds in warm water for 30 minutes. Squeeze out excess water and trim tough stems. Blanch the lotus root slices in boiling water for 2 minutes and drain.

2
Fry the Tofu: In a wok over medium heat, shallow fry the tofu cubes in 2 tbsp oil until golden and crisp on all sides. Remove and set aside.
3
Stir-Fry Aromatics: Leave 1 tbsp of oil in the wok. Add a slice of ginger and fry for 30 seconds to flavor the oil.
4
Cook the Vegetables: Toss in the rehydrated mushrooms, lily buds, and bamboo shoots. Stir-fry over high heat for 2 minutes. Add the snow peas and lotus root, cooking for another minute until tender-crisp.
5
Season: Add the fried tofu back into the wok. Pour in the soy sauce, vegetarian oyster sauce, and 1/4 cup of the reserved mushroom soaking liquid.
6
Simmer and Thicken: Let everything simmer for 2-3 minutes to absorb the flavors. If desired, stir in a cornstarch slurry (1 tsp cornstarch to 1 tbsp water) to thicken the sauce slightly. Finish with sesame oil and serve.

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