Buddha's Delight (Lo Han Jai 罗汉斋) - How to make it for Lunar New Year

Tie a knot for each dried lily flower for better presentation.

Soak the dry ingredients until they turn soft and fully hydrated.

Soak the dried shiitake mushrooms for a few hours and the mung bean vermicelli for half an hour.

Cut the bean curd sheet into smaller pieces.

Deep-fry the bean curd sheet in oil for about 15-20 seconds, then remove and drain.

Cut the carrots into thin slices and bamboo shoots into slices.

Cut the wood ear fungus to a size similar to the carrot slices.

Remove the stems from the shiitake mushrooms, cut the small ones in half, and slice the bigger ones into three or four pieces.

Keep the water after soaking the mushrooms to use as part of the braising liquid.

Cut the cabbage into large pieces.

Put two tablespoons of vegetable oil into the wok and stir-fry the cabbage until it starts to turn soft.

Add the shiitake mushrooms, lily flowers, wood ear fungus, black moss, carrots, preserved beancurd, sugar, mushroom water, and some additional water to the wok.

Braise for two minutes.

Break the deep-fried bean curd into smaller pieces and lay them on top of the other ingredients.

Add the mung bean vermicelli and braise with the lid on for five minutes.

After five minutes, add the bamboo shoots, button mushrooms, and baby sweet corns.

Check the braising liquid; it should have reduced to become a sauce.

Taste the dish and adjust saltiness as needed, adding more preserved bean curd if not salty enough.

Equipment Needed

Spice Level:

Dietary