Main Course

Buddha's Delight (Lo Han Jai)

Name: Buddha's Delight (Lo Han Jai)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4人分
Cuisine: chinese
Ingredients: 30 g dried shiitake mushroom rehydrated, stems removed, sliced; 15 g dried lily flower rehydrated, knot tied; 50 g vermicelli noodle rehydrated; 250 g firm tofu pressed, diced; 1 個 carrot sliced; 200 g napa cabbage chopped; 100 g bamboo shoot sliced; 100 g snow pea; 1 大さじ ginger minced; 2 片 garlic minced; 2 大さじ vegetable oil; 2 大さじ light soy sauce; 1 小さじ dark soy sauce; 1 大さじ vegetarian oyster sauce; 1 小さじ sesame oil; 0.5 小さじ sugar; 0.25 小さじ white pepper; 1 カップ water; 1 大さじ cornstarch; 2 大さじ water

This traditional Chinese Buddhist dish is a flavorful and nutritious vegetarian stew, packed with a variety of vegetables and often enjoyed during Lunar New Year. It features an umami-rich sauce coating tender vegetables and chewy mushrooms.

Forkinによるオリジナルレシピ

合計時間: 45 分
人数: 4
難易度: 普通
1人分: 241 kcal

アレルゲン情報： グルテン、ごま、大豆を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

30 gdried shiitake mushroom, rehydrated, stems removed, sliced
15 gdried lily flower, rehydrated, knot tied
50 gvermicelli noodle, rehydrated
250 gfirm tofu, pressed, diced
1 個carrot, sliced
200 gnapa cabbage, chopped
100 gbamboo shoot, sliced
100 gsnow pea
1 大さじginger, minced
2 片garlic, minced
2 大さじvegetable oil

sauce

2 大さじlight soy sauce
1 小さじdark soy sauce
1 大さじvegetarian oyster sauce
1 小さじsesame oil
0.5 小さじsugar
0.25 小さじwhite pepper

liquid

1 カップwater

slurry

1 大さじcornstarch
2 大さじwater

調理器具

wok · small bowls · large pot · cutting board · knife · whisk

作り方

手順

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.
約20 分
調理のヒント： Mushroom soaking liquid can be strained and used as part of the cooking water for extra flavor.
2
Rehydrate the vermicelli noodles in hot water for 5-7 minutes until pliable, then drain and cut into shorter segments if desired.
約7 分
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.
約2 分
4
In another small bowl, mix the cornstarch and water to create a slurry.
約1 分
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.
約5 分
調理のヒント： Do not overcrowd the pan, fry in batches if necessary.
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.
約1 分
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.
約4 分
8
Pour in the prepared sauce mixture and water. Add the rehydrated lily flowers and bring to a gentle simmer.
約3 分
9
Return the pan-fried tofu to the wok. Cover and simmer for 5 minutes, allowing the flavors to meld.
約5 分
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.
約2 分
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.
約1 分
調理のヒント： Add slurry gradually to control thickness; you might not need all of it.
12
Serve hot, optionally with steamed rice.

1人分

栄養情報

70%スコア

カロリー: 240.6kcal
たんぱく質: 9.1g
炭水化物: 26.3g
脂質: 11.7g
食物繊維: 3.3g
糖類: 3.8g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

Store leftover Buddha's Delight in an airtight container in the refrigerator.

温め直し

Reheat gently in a pot on the stovetop or in the microwave until warmed through.