Buddha Delights ｜ 罗汉斋

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh offers more protein and fiber, while seitan is often less expensive.

quinoa

🥗Healthier: farro

💰Cheaper: brown rice

Farro is nutritious and chewy, while brown rice is a budget-friendly staple.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is more cost-effective.

edamame

🥗Healthier: green peas

💰Cheaper: frozen peas

Green peas are nutritious and more affordable.

Soak tanghun glass noodles in hot water for 5-10 minutes until 80-90% cooked.

Prepare ingredients: slice shiitake mushrooms, carrots, and rehydrate dried wood ear mushrooms.

Remove the string from sweet peas before prepping.

Heat approximately 2 tablespoons of vegetable oil in a skillet.

Add sliced carrots and shiitake mushrooms to the skillet and sauté to release flavors.

Add rehydrated wood ear mushrooms, sweet peas, baby corn, and cabbage to the skillet.

Pour in the mushroom soaking water and additional hot water to cover the vegetables.

Season with 1 tablespoon of vegetarian oyster sauce and add one piece of red fermented bean curd.

Cover the skillet and simmer on medium heat for about 4-5 minutes.

Add the fried food and tanghun noodles to the skillet, stirring to combine.

Taste and adjust seasoning with light soy sauce if needed.

Continue to simmer for an additional 2-3 minutes until everything is cooked through.

Adjust taste with salt and sugar if desired.

Right before serving, drizzle a little sesame oil over the dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens