Buddhas Delight Vegan Stir Fry Recipes

BUDDHA'S DELIGHT VEGAN STIR-FRY

Buddha's Delight Vegan Stir-Fry image

Buddha's Delight or Lo Han Jai is the ultimate vegan stir-fry with delicate flavors and wholesome goodness! Serve with rice.

Provided by VeggieCravings

Categories Main Dish Recipes Stir-Fry

Time 44m

Yield 3

Number Of Ingredients 25

Ingredients

2 cups water
2 fermented bean curd blocks
3 tablespoons vegetarian mushroom oyster sauce
1 teaspoon mushroom seasoning
½ teaspoon salt
½ teaspoon cornstarch
½ teaspoon sesame oil
½ teaspoon white sugar
ground black pepper to taste
1 tablespoon vegetable oil
2 (1/2 inch) pieces fresh ginger, peeled and thinly sliced
4 ounces fried tofu, cut into 4 pieces
2 ounces lotus root, peeled and thinly sliced
2 ounces ginkgo nuts
1 ounce dried lily flowers, soaked in hot water
8 dried red dates
5 fresh shiitake mushrooms, diced
1 carrot, sliced
7 ounces napa cabbage, cut into small pieces
2 ounces snow peas
2 ounces fresh black fungus
1 (2 ounce) package cellophane noodles
1 tablespoon goji berries, soaked in water
½ teaspoon salt
1 ounce dried black moss (nostoc), rehydrated

Steps:

Mix water, fermented tofu blocks, oyster sauce, mushroom seasoning, 1/2 teaspoon salt, cornstarch, sesame oil, white sugar, and pepper together in a bowl until fermented tofu has dissolved.
Cook vegetable oil and ginger in a skillet over medium heat for 30 seconds. Add tofu, lotus root, ginkgo nuts, lily flowers, red dates, shiitake mushrooms, and carrot. Cook until golden brown, about 5 minutes. Add cabbage, snow peas, black fungus, noodles, goji berries, and salt. Cook for another 3 minutes. Add moss and fermented tofu mixture; bring to a boil. Remove from heat and transfer to a serving dish.

Nutrition Facts : Calories 542.3 calories, Carbohydrate 98.6 g, Cholesterol 0.1 mg, Fat 14.5 g, Fiber 11 g, Protein 13.4 g, SaturatedFat 2.2 g, Sodium 1321.1 mg, Sugar 52.4 g

BUDDHA'S DELIGHT (VEGETARIAN LO HAN JAI)

Buddha's Delight (Vegetarian Lo Han Jai) image

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.

Provided by Bill

Categories Fish and Seafood

Time 1h15m

Number Of Ingredients 17

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))

Steps:

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 to 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.
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.
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. Transfer to a large bowl and serve with steamed rice!

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