Makes 4 servings
A vegetarian dish enjoyed by Buddhist monks, lo han jai (or Buddha’s Delight) is traditionally served on the first day of the Chinese New Year. We like to serve it alongside a lo mein salad, followed by tea and fortune cookies!
- 4 shiitake mushrooms, dried
- 4 sticks bean curd, dried
- 1/2 cup dried lily buds
- 8 ounces bamboo shoots, sliced
- 2 large carrots, cut in thin strips
- 6 water chestnuts, finely chopped
- 4 ounces snow peas, string removed and cut in half
- 1 cup cabbage, shredded
- 1 piece fresh ginger, crushed
- 1/4 cup ginkgo nuts, drained
- 4 tablespoons vegetable stock, low sodium
- 1 tablespoon low sodium soy sauce
- 1 tablespoon chinese rice wine or 1 tablespoon sherry wine
- 1/2 teaspoon sesame oil
- 1 teaspoon sugar
- Soak the mushrooms, Bean curd sticks and dried lily buds in separate bowls in hot water for 20 to 30 minutes. Squeeze out excess liquid.
- Remove the stems and cut the mushroom tops in half if desired.
- Combine vegetable stock, Chinese rice wine or sherry, soy sauce, sugar and sesame oil. Set aside.
- Add 2 tablespoons oil to wok and heat the wok over medium-high heat.
- When hot, add the carrots. Stir-fry for 1 minute then add the lily buds and dried mushrooms. Stir-fry for another 1 minute. Add the bamboo shoots, water chestnuts, snow peas and ginger. Stir in cabbage and gingko nuts. Add the bean curd sticks.
- Add sauce and bring to a boil. Cover, turn down the heat and simmer for 5 minutes. Taste and add salt or other seasonings as desired.