BUDDHA'S DELIGHT!! (羅漢齋) | CHINESE NEW YEAR (with ingredient descriptions)

Start by taking about 4 bean curd sticks and placing them in a container.

Add 4 to 6 dried shitake mushrooms and 1/4 cup of black fungus mushrooms to the container.

Soak all the ingredients in water for about 4 hours or overnight, ensuring they are submerged.

After soaking, reserve the liquid from the shitake mushrooms to use later, aiming for about 1 cup.

To the reserved liquid, add 1 tablespoon of cornstarch, 2 teaspoons of mirin, and a little bit of sugar, then mix well.

Prepare the shitake mushrooms by adding 2 teaspoons of mirin and 2 tablespoons of soy sauce, mixing them together.

Cut the soaked bean curd sticks into 2-inch long pieces, discarding any hard parts.

Heat 2 tablespoons of oil in a pan over medium-high heat and add 3 slices of ginger and 1 tablespoon of garlic, cooking for about 30 seconds.

Add the fermented red bean curd to the pan, allowing it to melt into a sauce.

Incorporate the rehydrated shitake mushrooms and cook for about 30 seconds.

Add the rehydrated black fungus mushrooms to the pan, followed by the soaked bean curd sticks, cooking for another 30 seconds.

Add a drained can of baby corn to the mixture.

Incorporate the fried wheat gluten, draining most of the sweet sauce it comes in.

Boil the tofu puffs for about 2 minutes to reduce oiliness, then add them to the pan.

Pour in the cup of shitake mushroom liquid mixed with cornstarch, followed by the soaked mung bean noodles.

Add 2 cups of shredded cabbage to the mixture, and if desired, additional vegetables like shredded carrots or pea pods.

Simmer the mixture for about 15 minutes until all ingredients are softened and flavors meld together.

Equipment Needed

Spice Level:

Dietary