Lo Han Jai Buddhist Vegetarian Stew
Dive into the nourishing comfort of Lo Han Jai, a classic Buddhist vegetarian stew packed with vibrant flavors and wholesome ingredients. Also known as "Buddha's Delight," this plant-based dish is a symphony of textures, featuring tender dried shiitake mushrooms, crunchy wood ear fungus, and delicate bean curd sticks. A medley of fresh vegetables—Napa cabbage, carrots, snow peas, and water chestnuts—joins rich fried tofu puffs and slippery glass noodles, all simmered in a savory blend of vegetable stock, soy sauce, and vegetarian oyster sauce. Infused with aromatic ginger and garlic, this hearty stew is a celebration of vegetarian cuisine and perfect for cozy dinners or Lunar New Year feasts. Ready in just an hour, it’s a simple, delicious way to embrace the essence of plant-based eating.
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Recipe Information
Ingredients
- 8 pieces Dried shiitake mushrooms
- 1 cup Wood ear fungus
- 1 cup Bean curd sticks (dried tofu skin)
- 1 cup Dried lily buds
- 4 cups Napa cabbage
- 2 medium Carrots
- 1 cup Snow peas
- 1 cup Water chestnuts (sliced)
- 10 pieces Fried tofu puffs
- 1 small bundle Glass noodles (mung bean vermicelli)
- 4 cups Vegetable stock
- 3 tablespoons Soy sauce
- 2 tablespoons Vegetarian oyster sauce
- 1 teaspoon Sesame oil
- 2 slices Ginger
- 3 cloves Garlic
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
Instructions
Soak the dried shiitake mushrooms, wood ear fungus, bean curd sticks, and dried lily buds in warm water for 30 minutes or until softened. Drain and squeeze out excess water. Slice the mushrooms and set them aside.
Cut the Napa cabbage into roughly 2-inch pieces. Peel and thinly slice the carrots. Trim the ends of the snow peas.
Cook the glass noodles according to the package instructions, drain, and set aside.
Heat vegetable oil in a large wok or pot over medium heat. Add the ginger slices and minced garlic, sautéing until fragrant.
Add the soaked shiitake mushrooms, wood ear fungus, and lily buds. Stir-fry for 2-3 minutes.
Stir in the Napa cabbage, carrots, and snow peas, cooking until slightly softened, about 3 minutes.
Add the fried tofu puffs, water chestnuts, and bean curd sticks. Pour in the vegetable stock, soy sauce, and vegetarian oyster sauce. Stir to combine.
Bring the mixture to a gentle boil, then reduce to a simmer. Cover and cook for 15-20 minutes, allowing the flavors to meld.
Add the cooked glass noodles and sesame oil to the pot. Stir gently to combine. Taste and adjust the seasoning with salt, if necessary.
Serve hot in bowls, garnished with additional sesame oil if desired.
Nutrition Facts
Calories |
1000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.6 g | 67% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2322 mg | 101% | |
| Total Carbohydrate | 85.3 g | 31% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 18.1 g | ||
| Protein | 56.2 g | 112% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 689 mg | 53% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2487 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
