5 from 6 votes
Buddha's Delight (Luohan Zhai)
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!
Prep Time
6 hrs
Cook Time
15 mins
Total Time
6 hrs 15 mins
Servings:
4
servings
Calories:
329 kcal
Course:
Side Dish, Main Course
Cuisine:
Chinese
Ingredients
Aromatics
- 2 tbsp vegetable oil
- 3 cloves garlic minced
- ½ inch ginger minced
- 2 scallion reserve the greens to use for topping at the end, whites only
Braise Ingredients
- 1 cup water (plus additional 1/2 cup if needed)
- 2 oz dried bean curd sticks (aka fuzhu)
- 12 dried wood ear mushrooms
- 6 dried shiitake mushrooms
- ½ cup dried daylily buds
- 2 bundles cellophane noodles can sub with konjac noodle bundles, aka bean thread noodles or fensi
- 1 carrot sliced into coins
- 3 large leaves Napa cabbage can sub with bok choy, sliced into 1-inch strips
- 1 cup snow peas or snap peas
- 6 fried gluten balls aka seitan puffs
- 8 lices tofu firm tofu, tofu puff, frozen tofu, q-tofu, all work well here, of your choice
Sauce
- 2 tbsp soy sauce light
- 2 tsp dark soy sauce
- 1 tsp sugar
- 1 tsp cornstarch
Toppings
- 2 scallion greens only
- 2 tbsp peanuts optional, roasted, roughly crushed
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).
Cup of Yum
Nutrition Information
Calories
329kcal
(16%)
Carbohydrates
45g
(15%)
Protein
15g
(30%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.04g
(2%)
Sodium
673mg
(28%)
Potassium
555mg
(12%)
Fiber
6g
(24%)
Sugar
5g
(10%)
Vitamin A
4587IU
(92%)
Vitamin C
29mg
(32%)
Calcium
155mg
(16%)
Iron
20mg
(111%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 329
% Daily Value*
| Calories | 329kcal | 16% |
| Carbohydrates | 45g | 15% |
| Protein | 15g | 30% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.04g | 2% |
| Sodium | 673mg | 28% |
| Potassium | 555mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 4587IU | 92% |
| Vitamin C | 29mg | 32% |
| Calcium | 155mg | 16% |
| Iron | 20mg | 111% |
* Percent Daily Values are based on a 2,000 calorie diet.