Buddha's Delight (Luohan Zhai)

closeup of cooked vegetarian buddha's delight

Buddha's Delight (Luohan Zhai)

5 from 2 votes

Course: Main Course, Side Dish

Cuisine: Chinese

Prep Time: 6

Cook Time: 15

Total Time: 6 15

Servings: 4 servings

Calories: 329kcal

Author: Kelly

Cost: $1.08 per serving

Buddha's Delight (luohan zhai) is a Chinese vegetable-beancurd medley, traditionally eaten after Lunar New Year. This loaded one-pot meal is a vegetarian feast!

Print Recipe

US Imperial (Cups) - Metric (Grams)

Equipment

Wok (or large high-sided skillet)
Spatula

Ingredients

Aromatics

2 tbsp vegetable oil
3 cloves garlic, minced
½ inch ginger, minced
2 scallions, whites only (reserve the greens to use for topping at the end)

Braise Ingredients

1 cup water (plus additional 1/2 cup if needed)
2 oz dried bean curd sticks (aka fuzhu)
12 dried wood ear fungus mushrooms
6 dried shiitake mushrooms
½ cup dried daylily buds
2 bundles cellophane noodles aka bean thread noodles or fensi (*can sub with konjac noodle bundles)
1 carrot, sliced into coins
3 large leaves Napa cabbage, sliced into 1-inch strips (*can sub with bok choy)
1 cup snow peas or snap peas
6 fried gluten balls aka seitan puffs
8 slices tofu of your choice (firm tofu, tofu puff, frozen tofu, q-tofu, all work well here)

Sauce

2 tbsp light soy sauce
2 tsp dark soy sauce
1 tsp sugar
1 tsp cornstarch

Toppings

2 scallions, greens only
2 tbsp roasted peanuts, roughly crushed (*optional)

Instructions

Rinse and soak the bean curd sticks, wood ear fungus, shiitake mushrooms, and daylily buds in cold water for at least 6 hours and up to 2 days. (Refrigerate if soaking for more than 6 hours.)
Drain the soaked ingredients. Place the cellophane noodles in fresh cold water. They only need a few minutes to hydrate, so you can soak them while preparing the other ingredients.
Chop the bean curd sticks into 2-inch segments. Slice the wood ear fungus and shiitake mushrooms in half. Optionally, knot the daylily buds.
Set a wok on medium heat. Once hot, pour in the oil, followed by the Aromatics (garlic, ginger, and white parts of scallions). Sauté for a minute or two until soft and fragrant.
Add the Braise ingredients (bean curd sticks, wood ear fungus, mushrooms, daylily buds, cellophane noodles, cabbage, carrots, bok choy, snow peas, gluten balls, and tofu). Pour in 1 cup of water and mix well. Make sure especially that the cellophane noodles are separated, or else they will cook into a sticky clump. Cover with a lid.
While everything is simmering away, combine the Sauce ingredients (soy sauces, sugar, and cornstarch) in a small dish, whisking until cornstarch is fully dissolved.
Pour the sauce mixture over the wok, stirring to coat. Remove the lid and simmer for a few more minutes, or until vegetables are softened to your liking.
Taste for salt, adding more as needed. Sprinkle over the Toppings (scallion greens and crushed peanuts).

Nutrition