Buddha's Delight (Lo Han Jai)

Esivalmistelut

Ainesosat

Valmistusohje

Vaihe vaiheelta

1. 1

   Rehydrate the dried shiitake mushrooms and dried lily flowers in separate bowls of hot water for about 20 minutes, or until soft. Squeeze out excess water, remove mushroom stems, and slice the caps. Tie a knot in the middle of each lily flower.

   Noin 20 min

   Kokin vinkki: Mushroom soaking liquid can be strained and used as part of the cooking water for extra flavor.

2. 2

   Rehydrate the vermicelli noodles in hot water for 5-7 minutes until pliable, then drain and cut into shorter segments if desired.

   Noin 7 min

3. 3

   In a small bowl, whisk together the light soy sauce, dark soy sauce, vegetarian oyster sauce, sesame oil, sugar, and white pepper for the sauce.

   Noin 2 min

4. 4

   In another small bowl, mix the cornstarch and water to create a slurry.

   Noin 1 min

5. 5

   Heat the vegetable oil in a large wok or pot over medium-high heat. Add the diced tofu and pan-fry until golden brown and slightly crispy on all sides.

   Noin 5 min

   Kokin vinkki: Do not overcrowd the pan, fry in batches if necessary.

6. 6

   Remove the tofu from the wok and set aside. Add the minced ginger and garlic to the same wok and stir-fry for 30 seconds until fragrant.

   Noin 1 min

7. 7

   Add the sliced carrots, napa cabbage, sliced shiitake mushrooms, and bamboo shoots to the wok. Stir-fry for 3-4 minutes until the cabbage starts to wilt.

   Noin 4 min

8. 8

   Pour in the prepared sauce mixture and water. Add the rehydrated lily flowers and bring to a gentle simmer.

   Noin 3 min

9. 9

   Return the pan-fried tofu to the wok. Cover and simmer for 5 minutes, allowing the flavors to meld.

   Noin 5 min

10. 10

    Stir in the snow peas and vermicelli noodles. Cook for another 2 minutes until the snow peas are tender-crisp and the noodles are heated through.

    Noin 2 min

11. 11

    Give the cornstarch slurry a quick stir, then slowly pour it into the simmering stew while stirring constantly until the sauce thickens to your desired consistency.

    Noin 1 min

    Kokin vinkki: Add slurry gradually to control thickness; you might not need all of it.

12. 12

    Serve hot, optionally with steamed rice.