Super Easy Buddha’s Delight 罗汉斋 Vegetarian Stir Fry Recipe
Buddha’s Delight, also known as 罗汉斋 (luóhàn zhāi) in Chinese, is a popular vegetarian dish in Chinese cuisine. It is often enjoyed during the Lunar New Year and other festive occasions, as well as by those who follow a vegetarian or vegan diet. This dish is rich in flavorand packed with various textures and colors. It also showcases a harmonious combination of vegetables, tofu, mushrooms, and other plant-based ingredients.
Here’s a simple recipe to create your own delicious Buddha’s Delight at home:
Ingredients:
Note: Feel free to customize the vegetables according to your preferences and seasonal availability.
For the stir-fry sauce:
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce (for a vegetarian version, use mushroom-flavored vegetarian oyster sauce)
- 1 tablespoon hoisin sauce
- 1 tablespoon dark soy sauce (for color)
- 1 tablespoon vegetarian stir-fry sauce (optional, for extra flavor)
- 1 teaspoon sugar
- 1/2 teaspoon sesame oil
- 1/2 teaspoon white pepper
For the stir-fry:
- 2 tablespoons cooking oil (such as vegetable or peanut oil)
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 cup firm tofu, cubed
- Assorted vegetables, thinly sliced or chopped (e.g., Napa cabbage, baby bok choy, carrots, snow peas, bell peppers, broccoli florets)
- 1 cup mushrooms (shiitake, oyster, or a mix), sliced
- 1/2 cup bamboo shoots, sliced
- 1/2 cup water chestnuts, sliced
- 1/2 cup bean sprouts
- 1/4 cup wood ear mushrooms, rehydrated and sliced (optional)
- 1/4 cup dried lily flowers, rehydrated (optional)
- 1/4 cup black fungus, rehydrated and sliced (optional)
Buddha’s Delight Cooking Instructions:
- Prepare all the vegetables by washing, slicing, and chopping them as needed. Drain and press the tofu to remove excess water, then cut it into bite-sized cubes.
- In a small bowl, mix together all the ingredients for the stir-fry sauce. Set aside.
- Heat a wok or large skillet over medium-high heat. Add the cooking oil and swirl to coat the pan.
- Add the minced garlic and ginger to the pan, and sauté for about 30 seconds until fragrant.
- Add the cubed tofu to the pan and cook until it’s lightly browned on all sides. Remove the tofu from the pan and set aside.
- In the same pan, add a bit more oil if needed, and then add the sliced mushrooms. Stir-fry until the mushrooms are tender and slightly golden.
- Add the rest of the vegetables to the pan, starting with the harder vegetables like carrots and broccoli, and gradually adding the softer ones like Napa cabbage and bok choy.
- If using rehydrated dried ingredients like wood ear mushrooms, lily flowers, or black fungus, add them to the pan now.
- Pour the prepared stir-fry sauce over the vegetables. Toss everything together to ensure the vegetables are evenly coated with the sauce. If the mixture seems dry, you can add a splash of water.
- Add the cooked tofu back to the pan and toss to combine with the vegetables and sauce.
- Add the bean sprouts, bamboo shoots, water chestnuts, and any other quick-cooking ingredients. Give everything a final toss.
- Once the vegetables are tender but still crisp, and everything is well heated, remove the pan from the heat.
- Serve the Buddha’s Delight over steamed rice or noodles. Garnish with some fresh cilantro or chopped green onions if desired.
Buddha’s Delight is not only a feast for the taste buds but also a visually appealing dish that embodies balance and healthfulness. Its variety of textures and flavors make it a delightful choice for vegetarians, vegans, and anyone looking to enjoy a nutritious and satisfying meal.