Lo Han Jai (Buddha's Delight, Vegan Chinese Braised Vegetables)

tofu

🥗Healthier: tempeh

💰Cheaper: cottage cheese

Tempeh offers a firmer texture and is a good protein source.

shiitake mushrooms

🥗Healthier: portobello mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more accessible and still flavorful.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative with a neutral flavor.

mixed vegetables

🥗Healthier: fresh seasonal vegetables

💰Cheaper: frozen vegetables

Frozen vegetables are often more affordable and convenient.

Soak dried shiitake mushrooms, lily flowers, and wood ear fungus in water until softened.

Drain the soaked ingredients.

Prepare garlic, ginger, and scallions by chopping them.

Trim the soaked lily flowers.

Prepare the braising liquid with light soy sauce, dark soy sauce, white sugar, salt, and the soaking liquids from shiitake and lily flowers.

Heat vegetable oil in a wok and fry the garlic and ginger until fragrant.

Add the carrot and soaked ingredients to the wok and stir-fry.

Pour in the braising liquid and bring to a simmer.

Add napa cabbage and pak choi to the mixture and stir until wilted.

Incorporate fried tofu puffs and cellophane noodles, mixing well before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens