Buddha's Delight (Lo Han Jai)
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 tarafından hazırlanan özgün tarif
- Toplam süre
- 45 dk.
- Porsiyon
- 4
- Zorluk
- Orta
- Porsiyon başına
- 241 kcal
Alerjen bilgisi: gluten, susam, soya ve soya fasulyesi içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.
Ön hazırlık
Malzemeler
Malzemeler
- 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 adetcarrot, sliced
- 200 gnapa cabbage, chopped
- 100 gbamboo shoot, sliced
- 100 gsnow pea
- 1 yemek kaşığıginger, minced
- 2 dişgarlic, minced
- 2 yemek kaşığıvegetable oil
sauce
- 2 yemek kaşığılight soy sauce
- 1 çay kaşığıdark soy sauce
- 1 yemek kaşığıvegetarian oyster sauce
- 1 çay kaşığısesame oil
- 0,5 çay kaşığısugar
- 0,25 çay kaşığıwhite pepper
liquid
- 1 su bardağıwater
slurry
- 1 yemek kaşığıcornstarch
- 2 yemek kaşığıwater
Ekipman
wok · small bowls · large pot · cutting board · knife · whisk
Hazırlanışı
Adım adım
- 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.
Yaklaşık 20 dk.
Aşçının notu: 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.
Yaklaşık 7 dk.
- 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.
Yaklaşık 2 dk.
- 4
In another small bowl, mix the cornstarch and water to create a slurry.
Yaklaşık 1 dk.
- 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.
Yaklaşık 5 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
- 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.
Yaklaşık 4 dk.
- 8
Pour in the prepared sauce mixture and water. Add the rehydrated lily flowers and bring to a gentle simmer.
Yaklaşık 3 dk.
- 9
Return the pan-fried tofu to the wok. Cover and simmer for 5 minutes, allowing the flavors to meld.
Yaklaşık 5 dk.
- 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.
Yaklaşık 2 dk.
- 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.
Yaklaşık 1 dk.
Aşçının notu: Add slurry gradually to control thickness; you might not need all of it.
- 12
Serve hot, optionally with steamed rice.
Porsiyon başına
Besin değerleri
- Kalori
- 240,6kcal
- Protein
- 9,1g
- Karbonhidrat
- 26,3g
- Yağ
- 11,7g
- Lif
- 3,3g
- Şeker
- 3,8g
Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.
Tazeliğini koruyun
Store leftover Buddha's Delight in an airtight container in the refrigerator.
Reheat gently in a pot on the stovetop or in the microwave until warmed through.