Buddha's Delight (Luo Han Zhai) Recipe | A 2021 Vesak Day Offering To The Triple Gem || 衛賽節以羅漢齋供養三寳

Rehydrate shiitake mushrooms and chop them roughly.

Rehydrate wood ear mushrooms and leave them whole for texture.

Break fujo sticks into bite-size pieces and rehydrate.

Rehydrate glass noodles one hour before cooking and set aside.

Roughly chop canned bamboo shoots into bite-size pieces.

Roughly chop baby corn, snow peas (removing strings), carrots, and cabbage.

Chop tofu puffs in half to soak up sauce later.

Smash 1.5 pieces of fermented bean curd in a bowl.

Prepare a cornstarch slurry by mixing 1 tablespoon of cornstarch with 1/4 cup of water.

Heat a wok on medium heat and perform the water harbor test to check readiness.

Add shiitake mushrooms to the hot wok and stir-fry until fragrant.

Add carrots and a little water, then mix in baby corn and bamboo shoots.

Add tofu puffs, cabbage, and snow peas to the wok.

Add 1 tablespoon of vegetarian oyster sauce, 1 tablespoon of sugar, and 1 tablespoon of soy sauce.

Pour in the water used to soak the shiitake mushrooms and add 1 tablespoon of sesame oil.

Mix everything together and let it simmer on low flame for about 10 minutes.

After 10 minutes, add the rehydrated glass noodles and cook for 2-3 more minutes.

Add the cornstarch slurry to thicken the sauce and mix well.

Serve the Buddha's Delight.

Equipment Needed

Spice Level:

Dietary