Buddha’s Delight Lo Han Jai

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A classic Chinese Buddhist vegetarian stew traditionally served on the first day of Lunar New Year. Lo Han Jai celebrates abundance with a colorful medley of vegetables, mushrooms, tofu, and glass noodles simmered in a savory, lightly thickened sauce. It is naturally meatless yet deeply satisfying, built on layers of umami from dried mushrooms and bean curd sticks.

Nutrition Facts

Per serving (estimated)

• 295 kcalCalories
• 12 gFat
• 2 gSaturated Fat
• 36 gCarbs
• 7 gFiber
• 8 gSugar
• 14 gProtein
• 780 mgSodium
• 720 mgPotassium
• 210 mgCalcium
• 4 mgIron
• 55 mgVitamin C
• 3800 mcgVitamin A

Ingredients

For the dried ingredients

• 20 g dried wood ear mushrooms
• 8 dried shiitake mushrooms
• 30 g dried bean curd sticks (fu zhu)
• 50 g mung bean threads (cellophane noodles)

For the vegetables and tofu

• 1 small napa cabbage (about 500 g), cut into 2-inch pieces
• 1 medium carrot, peeled and sliced on the bias
• 100 g canned bamboo shoots, sliced
• 8 fresh water chestnuts, sliced
• 100 g snow peas, trimmed
• 6 baby corn, halved lengthwise
• 200 g firm tofu, cut into 1-inch cubes
• 1 small red bell pepper, sliced
• 3 cloves garlic, minced
• 1 inch fresh ginger, sliced
• 2 tablespoons vegetable oil

For the sauce

• 1 cup reserved shiitake soaking liquid
• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon vegetarian oyster sauce
• 1 tablespoon Shaoxing wine
• 1 teaspoon granulated sugar
• 1 teaspoon toasted sesame oil
• 1 tablespoon cornstarch mixed with 2 tablespoons water

Directions

1. Place the wood ear mushrooms, shiitake mushrooms, and bean curd sticks in separate bowls, cover with warm water, and soak for 20 minutes until softened; reserve the shiitake soaking liquid and squeeze excess water from the rehydrated mushrooms. Soak the mung bean threads in hot water for 5 minutes until pliable, then drain and cut into 10 cm lengths.
2. Trim the tough stems from the shiitakes and slice them; tear the wood ear mushrooms into bite-size pieces; break the bean curd sticks into 5 cm segments. Pat the tofu dry with paper towels to ensure it browns properly in the wok.
3. Whisk together the sauce ingredients in a small bowl: 1 cup reserved shiitake soaking liquid, light soy sauce, dark soy sauce, vegetarian oyster sauce, Shaoxing wine, sugar, and sesame oil; set the cornstarch slurry aside separately.
4. Heat the vegetable oil in a large wok or deep skillet over medium-high heat. Add the tofu cubes and pan-fry for 3 to 4 minutes, turning gently, until lightly golden on all sides. Remove the tofu and set aside.
5. Add the garlic and ginger to the wok and stir-fry for 20 seconds until fragrant. Add the carrot, bamboo shoots, water chestnuts, baby corn, and napa cabbage stems; stir-fry for 3 minutes to develop some color.
6. Add the shiitake mushrooms, wood ear mushrooms, bean curd sticks, snow peas, red bell pepper, and the napa cabbage leaves. Stir-fry for 2 minutes, then pour in the prepared sauce and return the tofu to the wok.
7. Bring the mixture to a gentle simmer and cook for 4 to 5 minutes, stirring occasionally, until the vegetables are tender-crisp and the flavors have melded. Add the mung bean threads and cook 1 more minute to soften them.
8. Stir the cornstarch slurry to recombine, then drizzle it into the wok while gently stirring. Cook for 30 to 60 seconds until the sauce thickens and coats the vegetables with a glossy finish. Serve hot in shallow bowls over steamed rice if desired.

Cook’s Notes

• For maximum umami, do not discard the shiitake soaking liquid; it is the soul of Lo Han Jai. Strain it through a fine sieve to remove any grit before using.
• To make this dish fully vegan, ensure the oyster sauce you use is a vegetarian mushroom-based variety (often labeled 'mushroom oyster sauce' or 'vegetarian stir-fry sauce').
• Dried bean curd sticks (fu zhu) are the key textural element; they turn creamy-soft when simmered and absorb the sauce beautifully. Look for them at Asian grocery stores.
• Avoid overcooking the snow peas and red bell pepper; they should retain a slight crunch and bright color to balance the softer elements.
• Leftovers keep well in the refrigerator for up to 3 days, and the flavors deepen overnight, making this an excellent make-ahead dish.

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