Buddha’s Delight

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

Sauce:

• 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

1. 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.
2. Remove the stems and cut the mushroom tops in half if desired.
3. Combine vegetable stock, Chinese rice wine or sherry, soy sauce, sugar and sesame oil. Set aside.
4. Add 2 tablespoons oil to wok and heat the wok over medium-high heat.
5. 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.
6. 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.