Buddha's Delight (Lo Hon Jai): Chinese Vegetarian Stir-Fry
Buddha's Delight (Lo Hon Jai): Chinese Vegetarian Stir-Fry is a dairy free, lacto ovo vegetarian, and vegan recipe with 2 servings. One portion of this dish contains approximately 93g of protein, 53g of fat, and a total of 1155 calories. For $18.96 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. It works best as a main course, and is done in approximately 3 hours. It is an expensive recipe for fans of Chinese food. A couple people made this recipe, and 34 would say it hit the spot. Head to the store and pick up baby bok choy, soy sauce, bean thread noodles, and a few other things to make it today. It is brought to you by Serious Eats. Overall, this recipe earns a solid spoonacular score of 78%. Try Buddha's Delight (Jai), Vegetarian Buddha’s Delight, and Vegetarian beef, lima beans and Chinese broccoli stir fry. Meatless and vegan for similar recipes.
Servings: 2
Ingredients:
1/4 pound baby bok choy, large ones halved and small ones left whole
1 bean curd stick, soaked in cold water overnight or hot water for at least 2 hours (see note above)
1 3/4 ounces bean thread noodle, soaked in cold water overnight or hot water for at least 2 hours (1 small pack; see note above)
5 ounces chai pow yu from 1 drained (10-ounce) can (Chinese braised gluten; see note above)
Cooked white rice, for serving
1 teaspoon cornstarch
3 dried shiitake mushrooms, soaked in cold water overnight or hot water for at least 2 hours; mushrooms squeezed of excess liquic and soaking water strained and reserved
1 medium clove garlic, finely minced
1 teaspoon kecap manis (Indonesian sweet soy sauce; see note above)
Kosher salt
1/4 pound Napa cabbage (about 4 leaves), cut into 1-inch pieces
1 teaspoon toasted sesame oil
1/4 cup reserved shiitake mushroom water (see below)
1 tablespoon soy sauce
4 tofu puffs (see note above)
1 tablespoon canola or vegetable oil
Equipment:
bowl
pot
wok
kitchen scissors
frying pan
Cooking instruction summary:
Procedures 1 For the sauce: In a bowl, add reserved mushroom liquid, garlic, sesame oil, kecap manis, soy sauce, and cornstarch. Mix well and set aside. 2 For the Stir-Fry: Bring a wok or pot 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 with towels. 3 Rinse rehydrated mushrooms under cold running water. Squeeze out excess water and slice thinly. 4 Drain beak curd stick. Using scissors, cut rehydrated bean curd stick into 1-inch pieces; cut those pieces in half. Cut tofu puffs in half, then cut those halves on a diagonal to form small triangles. 5 Drain rehydrated bean thread noodle and rinse under cold water. Using scissors, cut the bundle of noodles in half. 6 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. 7 Add Napa cabbage and baby bok choy and stir-fry until vegetables are tender, 1 to 2 minutes. 8 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, stirring to coat ingredients, until sauce thickens and the noodles and tofu puffs have absorbed some of it, about 3 minutes. Transfer to plate and serve immediately with rice alongside.
Step by step:
1. 1
2. For the sauce: In a bowl, add reserved mushroom liquid, garlic, sesame oil, kecap manis, soy sauce, and cornstarch.
3. Mix well and set aside.
4. 2
5. For the Stir-Fry: Bring a wok or pot of salted water to a boil over high heat.
6. Add Napa cabbage and baby bok chop and cook until crisp-tender, about 1 minute.
7. Drain and rinse under cold running water until chilled. Pat dry with towels.
8. 3
9. Rinse rehydrated mushrooms under cold running water. Squeeze out excess water and slice thinly.
10. 4
11. Drain beak curd stick. Using scissors, cut rehydrated bean curd stick into 1-inch pieces; cut those pieces in half.
12. Cut tofu puffs in half, then cut those halves on a diagonal to form small triangles.
13. 5
14. Drain rehydrated bean thread noodle and rinse under cold water. Using scissors, cut the bundle of noodles in half.
15. 6
16. In a wok or non-stick skillet, heat oil until lightly smoking.
17. 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.
18. 7
19. Add Napa cabbage and baby bok choy and stir-fry until vegetables are tender, 1 to 2 minutes.
20. 8
21. 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, stirring to coat ingredients, until sauce thickens and the noodles and tofu puffs have absorbed some of it, about 3 minutes.
22. Transfer to plate and serve immediately with rice alongside.
Nutrition Information:
covered percent of daily need
