BUDDHA'S DELIGHT (JAI)
A traditional dish that is usually served at Chinese New Year family reunion meals, Buddha's Delight is a delicious vegetarian dish full of flavor and textures. It is typically served as one of many dishes at a Chinese New Year meal, but it is hearty enough to eat with some rice or completely on its own!
Provided by Lisa from A Day in the Kitchen
Categories Entrees Noodles Side Dishes
Number Of Ingredients 25
Steps:
- Soak Chinese mushrooms in about 1 1/2 cups hot water for at least 3 hours, overnight is best.
- Soak dried bean curd sticks, wood ears, and lily buds in warm water for at least 3 hours.
- Soak bean thread noodles and black moss for 10-15 minutes in warm water, making sure the noodles are completely submerged.
- Remove rehydrated Chinese mushrooms from water, reserving the mushroom liquid for cooking.
- Trim tough stems off mushrooms and cut caps in half or thick slices.
- Drain wood ears and cut into bite-sized pieces.
- Drain bean curd and cut into 1 1/2" lengths (roughly).
- Drain lily buds. Snip off tough tips with scissors or cut off with a knife and tie each lily bud into a knot.
- Cut napa cabbage into 1 1/2" pieces (roughly).
- Cut 2 stalks green onions into 2" lengths.
- Combine Chinese cooking wine, soy sauce, vegetarian oyster sauce, dark soy sauce, sugar, and reserved mushroom soaking liquid in a bowl or measuring cup.
- Heat a large pan, wok, or pot over medium-high heat.
- Add neutral-flavored oil to the pan.
- Add sliced ginger and green onions and quickly saute for about 30 seconds.
- Add Chinese mushrooms, bean curd, and wood ears. Mix.
- Add tofu puffs and lily buds. Mix.
- Add the sauce to the pan. Mix.
- Add napa cabbage and mix. Cover the pan with a lid and cook for 4-5 minutes.
- Uncover and add drained bean thread noodles and black moss. Use two utensils to help mix the noodles thoroughly into the ingredients.
- Continue tossing and mixing until noodles are well coated in sauce and the sauce has mostly been absorbed.
Nutrition Facts : Calories 520 kcal, ServingSize 1 serving
BUDDHA'S DELIGHT (VEGETARIAN LO HAN JAI)
Buddha's delight, or lo han jai, is a vegetarian dish well-known in Chinese and Buddhist cuisine. Use our family recipe for an authentic take on this dish.
Provided by Bill
Categories Fish and Seafood
Time 1h15m
Number Of Ingredients 17
Steps:
- Heat your wok over medium-high heat, and add the oil and ginger. Let the ginger caramelize for about 30 seconds without letting it burn. Add the red fermented bean curd and break it up with your spatula. Add the garlic, the white portions of the leeks (reserve to green portion for later), mushrooms, wood ears, and lily flowers. Stir fry for 1 minute. Add the Shaoxing wine and stir fry for another minute.
- Next, add the napa cabbage, fried tofu, and bean threads, and crank up the heat as high as it will go. Stir-fry for 2 minutes. Add the remaining green portion of the leeks, sesame oil, soy sauce, sugar and water or vegetable stock. Stir everything together, cover the wok, and reduce the heat to medium. Cook for 6 minutes, stirring occasionally.
- Uncover the wok and turn the heat back up to high. Add the mung bean noodles, which should soak up most of the liquid. Keep stirring until most of the liquid has evaporated. Transfer to a large bowl and serve with steamed rice!
BUDDHA'S DELIGHT (LO HAN JAI 罗汉斋)
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
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 (JAI, CHINESE VEGETARIAN STEW)
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
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
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.
CHINESE BUDDHA'S DELIGHT
I always order this dish when we go to Chinese restaurants, so I was so excited to find this recipe in the Jan. 2005 issue of Cooking Light! This is the recipe, with a few of my variations. If you're craving tons of spice, this isn't for you; however, its subtle, healthy flavor is something I quite enjoy. Cook time includes marinating time. (NUTRITION PER SERVING CALORIES 378(28% from fat); FAT 11.6g (sat 1.6g,mono 4.7g,poly 4.7g); PROTEIN 15.8g; CHOLESTEROL 0.0mg; CALCIUM 129mg; SODIUM 698mg; FIBER 9.3g; IRON 4.4mg; CARBOHYDRATE 55.9g)
Provided by hannahactually
Categories Corn
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Combine first 5 ingredients, tossing to coat.
- Cover and marinate in refrigerator 1 hour.
- Drain in a colander over a bowl, reserving marinade.
- Cook broccoli florets, carrot, and broccoli stems in boiling water 1 1/2 minutes.
- Drain these vegetables.
- Plunge into ice water.
- Drain.
- Heat canola oil in a wok or large nonstick skillet over medium-high heat.
- Add tofu.
- Stir-fry 5 minutes or until lightly browned on all sides.
- Stir in onions, ginger, and garlic.
- Stir-fry 30 seconds.
- Stir in broccoli mixture, snow peas, corn, and water chestnuts.
- Stir-fry 1 minute.
- Combine broth and cornstarch, stirring with a whisk.
- Add cornstarch mixture, reserved marinade, and salt to pan.
- Bring to a boil.
- Cook 2 1/2 minutes or until slightly thick, stirring constantly.
- Serve over brown rice.
Nutrition Facts : Calories 403.7, Fat 12, SaturatedFat 1.6, Sodium 559.8, Carbohydrate 65.4, Fiber 7.9, Sugar 6.9, Protein 14.7
More about "chinese buddhas delight recipes"
BUDDHA'S DELIGHT (VEGETARIAN LO HAN JAI) - LIVE EAT LEARN
From liveeatlearn.com
5/5 (3)Total Time 35 minsCategory Main DishesCalories 244 per serving
- Veggies: Heat oil in a large saute pan or wok (the largest you have) over medium/high. Add sliced veggies, salt, and pepper. Cook until veggies are slightly softened and golden at the edges, 8 to 10 minutes.
- Sauce: Meanwhile, add sesame oil to a small pan and heat over medium. Add ginger and garlic, cooking until soft and fragrant, about 3 minutes. Stir in remaining sauce ingredients to warm, then remove from heat and set aside.
- Seitan: Remove veggies from the large saute pan and add another 1 Tbsp of oil. Heat over medium/high, then add seitan. Cook, shaking often, until seitan is golden around the edges, 5 to 7 minutes.
- Assemble: To the pan with the seitan add back in the veggies, bamboo shoots, and sauce. Toss to evenly combine. Serve warm, topped with sliced green onions and sesame seeds.
BUDDHA'S DELIGHT - A CHINESE VEGAN RECIPE FOR …
From thepurplepumpkinblog.co.uk
BUDDHA'S DELIGHT (LO HAN JAI, VEGAN CHINESE BRAISED …
From linsfood.com
BUDDHA'S DELIGHT - CHINESE VEGETABLE STEW - CHINA …
From chinasichuanfood.com
RECIPE: BUDDHA'S DELIGHT | WHOLE FOODS MARKET
From wholefoodsmarket.com
BUDDHA'S DELIGHT - WIKIPEDIA
From en.wikipedia.org
BUDDHA'S DELIGHT — A CHINESE MENU COPYCAT RECIPE
From theveganatlas.com
BUDDHA'S DELIGHT RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
From foodnetwork.com
Author Andy Liang for Food Network KitchenSteps 9Difficulty Intermediate
BUDDHA'S DELIGHT (LO HON JAI): CHINESE VEGETARIAN STIR-FRY RECIPE
From seriouseats.com
BUDDHA'S DELIGHT - DINNER AT THE ZOO
From dinneratthezoo.com
BUDDHA'S DELIGHT: THE VEGETARIAN STIR-FRY TO RULE ALL VEGETARIAN …
From seriouseats.com
BUDDHA'S DELIGHT • CURIOUS CUISINIERE
From curiouscuisiniere.com
BUDDHA'S DELIGHT (賀年齋菜) | MADE WITH LAU
From madewithlau.com
BUDDHA'S DELIGHT - TRADITIONAL CHINESE RECIPE | 196 FLAVORS
From 196flavors.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love