Buddha's Delight Recipe to make for CHINESE NEW YEAR (罗汉斋)!

Bring a good amount of water to boil for the dry ingredients.

Rehydrate 6 dry shiitake mushrooms, 5 grams wood ear mushrooms, and 35 grams bean curd sticks in hot water for about 10 to 15 minutes.

Chop 100 grams of broccolini into bite-sized pieces.

Roughly chop 2 small carrots and 1 red bell pepper.

Chop 70 grams of water chestnuts in half.

Roughly chop 100 grams of napa cabbage.

Chop 6 tofu puffs in half.

Remove the rehydrated mushrooms and rinse them in cold water.

Chop the wood ear mushrooms and remove the stalks from the shiitake mushrooms, then chop them in half.

In a bowl, mix 1/2 tablespoon potato starch with 1 tablespoon of mushroom water, 4 tablespoons soy sauce, and 1 teaspoon dark soy sauce to make the sauce.

Heat a saute pan over medium heat and drizzle in olive oil.

Add the chopped peppers and saute for a couple of minutes.

Add the broccolini and saute for a couple of minutes.

Add the napa cabbage, water chestnuts, and 1/2 cup chickpeas, and saute for a couple of minutes.

Add 1 cup of corn and the rehydrated ingredients (shiitake mushrooms, wood ear mushrooms, bean curd sticks, and tofu puffs) to the pan.

Pour in the sauce and saute for a few more minutes until the sauce is nice and glossy.

Equipment Needed

Spice Level:

Dietary