When the vibrant festivities of Lunar New Year draw near, my thoughts inevitably drift to the colorful feast of Buddha’s Delight, or Lo Han Jai. This beloved vegetarian dish fills the air with aromas reminiscent of joyous celebrations, bringing together an array of ingredients that tell a story of tradition. Each time I prepare it, I am amazed at how a simple combination of vegetables, mushrooms, and spices comes together to create something so satisfying and full of flavor.
Growing up, I remember the anticipation each New Year’s Eve brought, with my family bustling around the kitchen, ready to enjoy not just a meal but a symbol of purity and prosperity for the year ahead. Buddha’s Delight is more than just food—it’s a celebration of life. Whether you’re looking to embrace a vegetarian lifestyle or simply yearning for a meal that nourishes both body and soul, this dish delivers on all fronts. Let’s dive into this recipe and create a nourishing plate that will brighten your festivities and warm your heart!
Why is Buddha’s Delight a must-try?
Colorful: Buddha’s Delight is a feast for the eyes, boasting a vibrant mix of vegetables that brighten any table.
Rich in Flavor: Each bite delivers a delightful blend of textures and tastes, from umami mushrooms to crunchy bamboo shoots.
Cultural Significance: Enjoying this dish during Lunar New Year symbolizes purity and prosperity, making it a meaningful addition to your celebrations.
Diet-Friendly: Naturally vegan and gluten-free, it’s perfect for anyone seeking wholesome, plant-based meals.
Easy to Customize: Feel free to swap in seasonal veggies or even try different sauces, making it versatile for any palate.
Embrace the joy of cooking with this traditional dish and experience how it reflects the spirit of togetherness—you can even check out my guide on creating vibrant vegetarian dishes for more ideas!
Buddha’s Delight Ingredients
For the Vegetables
- Dry Chinese Mushroom – Adds umami flavor; can substitute with fresh mushrooms for a lighter taste.
- Dry Lily Flowers – Offers a floral note; use fresh or omit if unavailable.
- Wood Ear Fungus – Provides a chewy texture; black fungus can be used as a substitute.
- Cabbage – Contributes crunch and sweetness; savoy cabbage is a good alternative.
- Bamboo Shoots – Adds a crunchy texture; canned bamboo shoots can be used.
- Carrots – Offers sweetness and color; you can replace with sliced bell peppers.
- Baby Sweet Corn – Enhances sweetness and visual appeal; regular corn or peas are alternatives.
- Ginkgo Nuts – Engages texture and a slightly nutty flavor; omit if not available.
For the Base
- Mung Bean Vermicelli – Acts as a hearty base; substitute with other rice vermicelli if needed.
- Bean Curd Sheet – Used for structure and crispness; firm tofu can be fried instead.
For the Seasoning
- White Fermented Bean Curd – Key seasoning providing flavor and color; red fermented bean curd can be mixed for color variation.
- Sugar – Balances flavors; optional or reduce according to taste.
For the Special Touch
- Fatt Choy (Black Moss) – Adds a unique taste and texture; dried seaweed can be an alternative.
- Button Mushrooms – Provides additional umami; use shiitake or portobello as substitutes.
These ingredients come together beautifully to create the traditional Buddha’s Delight, ensuring a festive dish ready to impress!
How to Make Buddha’s Delight
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Soak Ingredients: Start by soaking the dried Chinese mushrooms, wood ear fungus, lily flowers, and mung bean vermicelli in water. Let them hydrate for 10-20 minutes until they’re plump and ready to use.
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Prepare Lily Flowers: For a beautiful presentation, tie a knot in each soaked lily flower. This step is optional but adds a lovely touch to your dish.
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Fry Bean Curd Skin: Heat oil to 180°C (350°F) in a deep pan. Deep-fry the bean curd sheet until blisters form, about 10-15 seconds. Remove and let drain on paper towels.
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Chop Vegetables: Once the mushrooms and wood ear fungus are hydrated, cut them into bite-sized pieces. Slice up the carrots, bamboo shoots, and cabbage to prep for stir-frying.
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Stir-fry Cabbage: In a hot skillet or wok, stir-fry the cabbage for about 5 minutes until it softens and becomes slightly translucent.
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Add Remaining Vegetables: Toss in the mushrooms, wood ear fungus, lily flowers, carrots, and black moss. Season with mashed fermented bean curd and sugar to taste, stirring well to combine.
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Braise Veggies: Pour a little water into the pan and cover, cooking for 1-3 minutes. This allows the flavors to meld while keeping some moisture in the dish.
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Layer Bean Curd Skin: After the veggies are cooked, layer the fried bean curd skin over the top to create structure and a delightful textural contrast.
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Prepare Vermicelli: Cut the mung bean vermicelli into 4-inch lengths and sprinkle over the layer of vegetables. Cover with a lid and braise for 5 more minutes until a thick gravy forms.
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Final Touch: Remove the lid, add the baby corn and ginkgo nuts, and cook briefly until all vegetables are tender, ensuring a colorful array of textures and flavors.
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Serve Warm: Serve your vibrant Buddha’s Delight warm, either over a bed of rice or on its own for a delightful and hearty meal.
Optional: Garnish with fresh herbs for a pop of flavor and color.
Exact quantities are listed in the recipe card below.
Make Ahead Options
Buddha’s Delight is perfect for meal prep, allowing you to enjoy a festive vegan dish with less hassle on busy days! You can soak the dried mushrooms, wood ear fungus, lily flowers, and mung bean noodles up to 24 hours ahead of time and store them in an airtight container in the refrigerator. Additionally, the chopped vegetables, like carrots and cabbage, can be prepped and refrigerated for up to 3 days. When you’re ready to serve, simply stir-fry the cabbage, add the soaked ingredients, and layer everything as described in the final steps. This way, you’ll achieve just as delicious results with minimal effort, making your mealtime stress-free!
How to Store and Freeze Buddha’s Delight
Fridge: Store leftover Buddha’s Delight in an airtight container in the refrigerator for up to 3 days. This keeps the flavors fresh while preventing moisture loss.
Freezer: If you want to enjoy this dish later, freeze it in an airtight container for up to 1 month. Thaw in the fridge overnight before reheating.
Reheating: Gently reheat Buddha’s Delight in a skillet over low heat, adding a splash of water if necessary to prevent sticking. This ensures the textures remain pleasant.
Making Ahead: You can prepare Buddha’s Delight a day in advance and store it in the fridge. Reheating allows the flavors to deepen, making it taste even better!
What to Serve with Buddha’s Delight?
Buddha’s Delight pairs beautifully with a variety of sides that enhance its vibrant flavors and textures.
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Steamed Rice: A classic accompaniment, it soaks up the flavorful sauce while adding a comforting base to the dish.
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Stir-Fried Greens: Broccoli or bok choy sautéed with garlic complements the dish’s umami notes and adds a refreshing crunch.
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Crispy Tofu Bites: Lightly fried tofu bites provide an extra protein boost and a satisfying texture to balance the meal.
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Sesame Noodles: Cold sesame noodles drizzled with a tangy sauce offer a delicious contrast to the warm Buddha’s Delight, enhancing your dining experience.
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Light Vegetable Soup: A clear vegetable broth warmed with ginger and scallions sets a cozy tone while cleansing the palate between bites.
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Pickled Vegetables: Tangy pickles bring a zesty contrast that brightens the rich flavors of Buddha’s Delight, making each bite even more delightful.
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Green Tea: This soothing drink pairs perfectly with the meal, providing a refreshing touch that complements the dish’s wholesome ingredients.
Buddha’s Delight Variations
Feel free to personalize this delightful dish with your unique spin, enhancing its vibrant flavors and textures!
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Protein Boost: Add edamame or chickpeas for extra protein and texture while keeping it plant-based.
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Spice It Up: Incorporate chili oil or red pepper flakes to introduce a gentle heat that dances on the palate. A sprinkle of sesame seeds on top also adds a delicious nutty charm!
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Seasonal Appeal: Substitute fresh ingredients depending on the season—zucchini, snap peas, or even asparagus can brighten the dish and reflect nature’s bounty.
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Creamy Contrast: For a twist, mix in a tablespoon of nut butter or tahini; it will lend a rich creaminess that complements the savory notes beautifully.
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Umami Upgrade: Toss in some fermented mushrooms or miso paste to deepen the umami flavor, enhancing your dish’s complexity.
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Citrus Zing: A splash of fresh lemon or lime juice before serving can elevate the dish with a refreshing tang, brightening all those rich flavors.
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Herb Infusion: Experiment with fresh herbs like cilantro, basil, or mint to uplift the dish and add a burst of aromatic freshness upon serving.
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Texture Variation: Try using a mix of fresh noodles instead of vermicelli for an exciting texture twist that’ll keep everyone guessing!
Indulge your creativity and enhance your Buddha’s Delight journey—each variation is an adventure of flavor!
Tips for the Best Buddha’s Delight
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Hot Oil Matters: Ensure the oil is hot enough at 180°C; this prevents the bean curd skin from becoming greasy and delivers a perfect crunch.
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Taste as You Go: Adjust the amount of fermented bean curd based on its saltiness; start small, then add more to reach your desired flavor profile for Buddha’s Delight.
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Opt for Fresh Ingredients: Whenever possible, use fresh ingredients for the best texture and flavor; swapping in seasonal veggies can elevate your dish.
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Layering Technique: Properly layering the bean curd skin over the vegetables helps create an appealing texture contrast and retains moisture during cooking.
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Use Leftovers Creatively: If you have leftover Buddha’s Delight, reheat it with a splash of vegetable broth to create a comforting soup!
Buddha’s Delight Recipe FAQs
What type of mushrooms should I use for Buddha’s Delight?
Absolutely! Dried Chinese mushrooms are traditional and add a rich umami flavor. If you prefer a lighter taste, fresh mushrooms like button or shiitake can be excellent substitutes. Just ensure they’re well-cooked to enhance their flavors!
How do I store leftovers of Buddha’s Delight?
Store leftover Buddha’s Delight in an airtight container in the refrigerator for up to 3 days. I often make a double batch so I can enjoy the leftovers the next day—such a delicious treat! Just make sure to let it cool completely before sealing for best results.
Can I freeze Buddha’s Delight?
Yes, you can freeze Buddha’s Delight! Transfer it to an airtight container and keep it in the freezer for up to 1 month. For thawing, place it in the fridge overnight. When ready to serve, gently reheat in a skillet over low heat, adding a splash of water if necessary to maintain moisture.
What should I do if my vegetables are overcooked in Buddha’s Delight?
If you find that your veggies are overcooked, the best remedy is to add a bit of broth or water while reheating to help revive some moisture. Also, aim to cook each ingredient separately first; this gives you control over the cooking times, ensuring tender-crisp veggies for future attempts!
Are there any dietary concerns with Buddha’s Delight?
Good question! Buddha’s Delight is naturally vegan and gluten-free, making it a great choice for various dietary needs. However, if you’re cooking for someone with nut allergies, ensure your ingredients (like ginkgo nuts) are omitted or substituted with nuts or seeds they’re comfortable with.
How long should I soak the mushrooms and other dried ingredients?
Soak the dried mushrooms, wood ear fungus, lily flowers, and mung bean vermicelli in water for about 10-20 minutes until fully hydrated. This step is crucial—doesn’t it make such a difference in texture? After soaking, they will be plump and ready to add to your dish!
Vibrant Buddha's Delight: A Festive Vegetarian Feast
Ingredients
Equipment
Method
- Soak Ingredients: Start by soaking the dried Chinese mushrooms, wood ear fungus, lily flowers, and mung bean vermicelli in water. Let them hydrate for 10-20 minutes until they're plump and ready to use.
- Prepare Lily Flowers: For a beautiful presentation, tie a knot in each soaked lily flower. This step is optional but adds a lovely touch to your dish.
- Fry Bean Curd Skin: Heat oil to 180°C (350°F) in a deep pan. Deep-fry the bean curd sheet until blisters form, about 10-15 seconds. Remove and let drain on paper towels.
- Chop Vegetables: Once the mushrooms and wood ear fungus are hydrated, cut them into bite-sized pieces. Slice up the carrots, bamboo shoots, and cabbage to prep for stir-frying.
- Stir-fry Cabbage: In a hot skillet or wok, stir-fry the cabbage for about 5 minutes until it softens and becomes slightly translucent.
- Add Remaining Vegetables: Toss in the mushrooms, wood ear fungus, lily flowers, carrots, and black moss. Season with mashed fermented bean curd and sugar to taste, stirring well to combine.
- Braise Veggies: Pour a little water into the pan and cover, cooking for 1-3 minutes. This allows the flavors to meld while keeping some moisture in the dish.
- Layer Bean Curd Skin: After the veggies are cooked, layer the fried bean curd skin over the top to create structure and a delightful textural contrast.
- Prepare Vermicelli: Cut the mung bean vermicelli into 4-inch lengths and sprinkle over the layer of vegetables. Cover with a lid and braise for 5 more minutes until a thick gravy forms.
- Final Touch: Remove the lid, add the baby corn and ginkgo nuts, and cook briefly until all vegetables are tender, ensuring a colorful array of textures and flavors.
- Serve Warm: Serve your vibrant Buddha's Delight warm, either over a bed of rice or on its own for a delightful and hearty meal.