Buddha'S Delight (Lo Hon Jai): Chinese Vegetarian Stir-Fry Recipe

1. 1

   In a bowl, add reserved mushroom liquid, garlic, sesame oil, kecap manis, soy sauce, and cornstarch. Mix well and set aside.

2. 2

   Bring a wok or pot of salted water to a boil over high heat. Add Napa cabbage and baby bok chop and cook until crisp-tender, about 1 minute. Drain and rinse under cold running water until chilled. Pat dry with towels.

3. 3

   Rinse rehydrated mushrooms under cold running water. Squeeze out excess water and slice thinly.

4. 4

   Drain beak curd stick. Using scissors, cut rehydrated bean curd stick into 1-inch pieces; cut those pieces in half. Cut tofu puffs in half, then cut those halves on a diagonal to form small triangles.

5. 5

   Drain rehydrated bean thread noodle and rinse under cold water. Using scissors, cut the bundle of noodles in half.

6. 6

   In a wok or non-stick skillet, heat oil until lightly smoking. Add chai pow yu, mushrooms, tofu puffs, and bean curd stick. Season with salt and stir-fry until mushrooms are golden brown, about 4 minutes.

7. 7

   Add Napa cabbage and baby bok choy and stir-fry until vegetables are tender, 1 to 2 minutes.

8. 8

   Add bean thread noodles to the middle of the wok and cook, tossing and stirring, for 1 minute. Stir sauce and pour into wok. Cook, stirring to coat ingredients, until sauce thickens and the noodles and tofu puffs have absorbed some of it, about 3 minutes. Transfer to plate and serve immediately with rice alongside.

* Per serving · 4 servings · Values may vary.