Chinese Buddhas Delight Recipes

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BUDDHA'S DELIGHT (JAI, CHINESE VEGETARIAN STEW)



Buddha's Delight (Jai, Chinese Vegetarian Stew) image

An epic vegetable stew that features colorful vegetables, tender vermicelli noodles and fried tofu braised to perfection in a savory earthy sauce. Whether you're making this as the centerpiece of your dinner party or Chinese New Year celebration, or you simply want something hearty and healthy for dinner, this is the dish for you! {Vegan, Gluten-Free Adaptable}

Provided by Maggie Zhu

Categories     Main

Time 1h5m

Number Of Ingredients 21

25 g (1/2 cup) dried lily flowers
25 g (8 medium) dried shiitake mushrooms
10 g (2 tablespoons) dried wood ear mushrooms
40 g (1 small bundle) mung bean vermicelli noodles ((yield about 1 cup once rehydrated), or other types of vermicelli noodles)
2 tablespoons light soy sauce
1 tablespoon vegetarian oyster sauce ((or regular oyster sauce))
1 tablespoon dark soy sauce
1 teaspoon sugar
1/4 teaspoon salt
1 cup soaking water from the lily flower and mushroom ((*Footnote 2))
1 teaspoon sesame oil
1 teaspoon cornstarch
1 tablespoon water
2 tablespoons peanut oil ((or vegetable oil))
4 green onion (, chopped)
1 tablespoon minced ginger
1 carrot (, sliced)
10 pieces deep fried tofu puffs (, halved)
4 heads baby bok choy (, quartered)
230 g (4 cups) napa cabbage (, chopped)
1/2 cup bamboo shoots (, sliced)

Steps:

  • Prepare the dried lily flowers, shiitake mushrooms and wood ear mushrooms: Place each ingredient in a separate medium-sized bowl and pour boiling water on top to cover by at least 1" (2.5 cm). Press the ingredients down to submerge into the water. Rehydrate for 20 minutes, until they turn soft throughout.
  • After the lily flowers turn soft, remove the tough ends if needed (*Footnote 1). If the lily flowers are very long, cut them in half lengthwise. Drain and set aside. Measure out 3/4 cup of the soaking water for later use.
  • For the shiitake mushrooms, gently squeeze the water from the mushrooms, then slice into halves. Measure out 1/4 cup of the soaking water and pour into the same bowl with the lily flower rehydrating water.
  • For the wood ear, mushrooms, once rehydrated, cut into small bite-sized pieces.
  • Place the vermicelli noodles in a medium-sized bowl and add boiling water to cover. Let sit for 3 to 5 minutes (or according to the package instructions), until the noodles turn al-dente. Drain and set aside.
  • Combine the sauce ingredients in a medium-sized bowl, stir to mix well and set aside.
  • Mix the ingredients in a small bowl and set aside.
  • Heat the oil in a large skillet (at least 13 inches) or a large dutch oven over medium-high heat. When oil turns hot but not smoking hot, add ginger and green onion. Stir a few times until fragrant.
  • Add the carrot, lily flowers, and dried shiitake mushrooms. Stir and cook for 1 minute.
  • Add bamboo shoots and wood ear mushrooms. Stir and cook for 1 minute.
  • Add fried tofu and pour in the sauce. Add the napa cabbage and bok choy. Cover and cook over medium heat for 3 to 5 minutes, until the vegetables are cooked through. Uncover and stir in between, to mix the vegetables with the sauce.
  • Add bean thread noodles and let them soak in the liquid. Stir and cook for another 30 seconds. Stir the cornstarch slurry again to dissolve completely and pour into the pan. Stir until the sauce thickens. Transfer everything to a large platter. Serve hot as a main dish.

Nutrition Facts : ServingSize 1 serving, Calories 212 kcal, Carbohydrate 22.6 g, Protein 9.8 g, Fat 10.5 g, SaturatedFat 1.8 g, Sodium 726 mg, Fiber 4.1 g, Sugar 5.3 g

BUDDHA'S DELIGHT



Buddha's Delight image

Categories     Ginger     Mushroom     Sauté     Vegetarian     Lunar New Year     Tofu     Sherry     Vegan     Noodle     Soy Sauce     Lettuce     Gourmet

Yield Makes 8 servings (as part of a Chinese meal)

Number Of Ingredients 15

12 large dried black mushrooms (3 oz)
5 cups boiling-hot water plus additional for soaking bean curd skins
2 dried bean curd skins (2 oz total)
1/2 lb fresh or thawed frozen large bamboo shoots
2 to 3 oz very thin bean thread noodles (2 small skeins; also known as cellophane, glass, or mung bean noodles)
1 (1/2-lb) firm fresh tofu cake, or 1/2 cake from a 14- to 16-oz package, rinsed and drained
2 tablespoons peanut or vegetable oil
1 (1/2-inch) piece fresh ginger, peeled and very thinly sliced 2 garlic cloves, chopped
1/2 cup peeled shelled fresh or frozen ginkgo nuts
1/3 cup vegetarian oyster sauce
1/4 cup light soy sauce (preferably Pearl River Bridge brand)
1/4 cup Chinese rice wine (preferably Shaoxing) or medium-dry Sherry
3/4 teaspoon sugar
2 cups fresh soybean sprouts (1/4 lb)
2 romaine hearts, trimmed and quartered lengthwise, then cut into 2-inch pieces (6 cups)

Steps:

  • Soak mushrooms in 5 cups boiling-hot water in a bowl, keeping them submerged with a small plate and turning mushrooms over occasionally, until softened and cool enough to handle, about 30 minutes. Squeeze excess liquid from caps back into bowl and reserve liquid, then cut out and discard stems from mushrooms. Cut caps into 1-inch wedges.
  • While mushrooms soak, carefully break bean curd skins in half crosswise, then halve each portion crosswise again. Transfer to a bowl, then add enough boiling-hot water to cover and soak, turning occasionally, until softened, about 30 minutes.
  • If using fresh bamboo, trim bottoms of shoots, then halve shoots lengthwise with a sharp heavy knife. Pull off and discard leaves from shoots, then remove any blemishes with a sharp paring knife (don't worry about natural dotted pattern along base of shoots).
  • Cover fresh or frozen bamboo with cold water by 1 inch in a 2-quart saucepan and bring to a boil. Boil 2 minutes, then drain in a colander and rinse under cold water. Repeat boiling and rinsing, then arrange bamboo halves, cut sides down, on a cutting board and cut bamboo lengthwise into 1/4-inch-thick slices.
  • Soak noodles in cold water to cover until softened, about 5 minutes, then drain in colander and transfer to a bowl.
  • Drain bean curd skins in colander. When cool enough to handle, squeeze dry and cut crosswise into 1-inch pieces.
  • Halve tofu lengthwise, then cut each half crosswise into 1/2-inch-thick slices.
  • Heat oil in a 5- to 6-quart wide heavy pot over moderate heat until hot but not smoking. Add ginger and garlic and cook, stirring, 30 seconds. Add mushrooms, bean curd skins, bamboo, and ginkgo nuts and cook, stirring, 2 minutes. Stir in oyster sauce, soy sauce, rice wine, and sugar and simmer 1 minute. Add reserved mushroom-soaking liquid and bring to a boil. Gently stir in tofu and soybean sprouts, then reduce heat to low and simmer, covered, 15 minutes. Gently stir in noodles and simmer, covered, 5 minutes. Add romaine hearts (pot will be full) and turn to coat, then simmer, covered, until romaine is tender, about 5 minutes.

BUDDHA'S DELIGHT (LO HAN JAI 罗汉斋)



Buddha's Delight (Lo Han Jai 罗汉斋) image

This recipe is the secret family recipe of our family, the Buddha's delight. This recipe has passed down from my mother in law who has been cooking this dish during every Chinese New Year for the past six decades.

Provided by KP Kwan

Categories     Recipes

Time 30m

Number Of Ingredients 13

20g dry Chinese mushroom
15g dry lily flowers
10g wood ear fungus
45g mung bean vermicelli
60g bean curd sheet
350g cabbage
50g bamboo shoots
60g carrots
50g baby sweet corns
70g button mushrooms
2g fatt choy (black moss/hair moss)
30g sugar
120g white fermented bean curd

Steps:

  • Tie a knot for each dried lily flowers, for better presentation.
  • Soak the dry ingredients until they turn soft and fully hydrated.
  • Cut the bean curd sheet into smaller pieces. Deep-fried briefly (about 15-20 seconds), remove and drain.
  • Cut the carrots and bamboo shoots into thin slices.
  • Cut the soaked wood ear fungus into the size similar to the carrots.
  • Remove the stem of the Shiitake mushrooms. Cut into two for the smaller one, and slice into three or four for the bigger one.
  • Keep the water after soaking the mushrooms. Use it as part of the Braised liquid since it is full of flavor.
  • Cut the cabbage into large pieces.
  • Ladle two tablespoons of vegetable oil into the wok. Stir fry the cabbage until it starts to turn soft.
  • Add the Shiitake mushroom, lily flowers, wood ear fungus, black moss, carrots, the fermented bean curd, sugar, the mushroom water, and some additional water. Braise for two minutes.
  • Break the deep-fried bean curd into smaller pieces. Lay on top of the other ingredients.
  • Add the mung bean vermicelli on top of the bean curd pieces. Braise with the lid on for five minutes or until the bean curd pieces are soft. Add some water if necessary.
  • Add the bamboo shoots, button mushrooms, and baby sweet corns.
  • Braise until the vegetables are soft, and the sauce thickens. Serve.

Nutrition Facts : Calories 392 calories, Carbohydrate 66 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 9 grams fat, Fiber 9 grams fiber, Protein 18 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 2622 milligrams sodium, Sugar 25 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

BUDDHA'S DELIGHT



Buddha's Delight image

A buddhist vegetarian dish eaten on the first day of the Chinese New Year. It traditionally contains 18 ingredients that are considered auspicious. The servings are as part of a Chinese banquet for 6-8 people. If you are making just this I have no idea how many people it would feed! Some info about the more Asian ingredients: Dried lily buds aka golden needles. They are the dried flower of the day lily. soak before using. Dried black fungus aka wood ear fungus or cloud ear fungus Tofu puffs = golden squares of fried tofu found in the refrigerator section.

Provided by Missy Wombat

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

30 g dried lily buds (optional)
15 g dried black fungus (wood ear or cloud ear)
8 dried shiitake mushrooms, stalks discarded
100 g halved tofu, puffs (2 cm)
2 tablespoons vegetable oil
1 carrot, sliced diagonally thinly
4 stalks Chinese celery or 2 stalks celery, thinly sliced diagonally
1 tablespoon fresh ginger, finely grated
150 g bean sprouts
60 ml oyster sauce
1 teaspoon sesame oil

Steps:

  • Place the lily buds, black fungus, Shiitake mushrooms and tofu in separate bowls. cover each with boiling water and soak for 30 minutes. Drain the bowls and squeeze the excess water from the tofu. Cut the fungus into bite-sized pieces and halve the shiitake.
  • Heat the oil in a wok over high heat. Stir-fry carrot, celery and ginger for 30 seconds. Add soaked ingredients, remining ingredients and 1/4 cups water. Mix well. cover with a lid and cook for 3 minutes or until heated through. Serve.

Nutrition Facts : Calories 89.9, Fat 6, SaturatedFat 0.8, Sodium 345.1, Carbohydrate 7.9, Fiber 1.4, Sugar 2.7, Protein 2.6

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