🥳 🧧 Dad's FESTIVE Buddha's Delight (羅漢齋 / 賀年齋菜)!

Soak bamboo fungus in warm water for 10 minutes, then wash it with cold water to cool it down.

Soak vermicelli, cloud ear fungus, and dried shiitake mushrooms in warm water, reserving the shiitake soaking water for later.

Cut the ends off the seafood mushrooms and soak them in water to clean.

Slice king oyster mushrooms.

Cut celery into strips.

Tear napa cabbage into pieces, separating the stems and leaves.

Cut carrots into a flower pattern or slice them normally.

Cut off the stems of shiitake mushrooms and save the stems for soup.

Smash, peel, and mince three cloves of garlic.

Chop ginger into slightly larger pieces than garlic.

Wash the soaked bamboo fungus, squeezing out water and cutting off the ends, keeping only the heads.

Soak beancurd sheets in warm water for 10 minutes or cut and deep-fry them.

Prepare the sauce by mixing 1 tbsp vegetarian oyster sauce, 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tbsp cooking wine, 2 tsp sugar, 1/2 tsp salt, and 1/4 tsp white pepper.

Equipment Needed

Spice Level:

Dietary