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–+ servings
Lo Han Chai (buddha's delight) on chopsticks

Lo Han Chai (Chinese Vegan Braised Vegetables)

Azlin Bloor
Lo han chai, aka Buddha's delight, is a braised vegetable dish that's enjoyed by many families on the first day of the Chinese New Year.
5 from 9 votes
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Prep Time 30 minutes
Cook Time 15 minutes
Soaking Time 30 minutes
Total Time 1 hour 15 minutes
Course Side Dish
Cuisine Chinese
Servings 8 (6-8)
Calories 140 kcal

Equipment

  • a wok, a saute pan or a large, deep frying pan
  • spatula
  • bowls as needed
  • strainer or colander

Ingredients
 
 

Dried Ingredients
  • 60 g dried shiitake mushrooms (about 10-12)
  • 10 g dried lily flowers (about a handful)
  • 10 g wood ear fungus (or a handful oyster mushrooms) (about a handful)
  • 3 g black moss (fatt choy)
  • 10 dried red dates available in Chinese shops
  • 50-60 g cellophane noodles (1 bundle)
Aromatics
  • 2 cloves garlic
  • 5 cm ginger
  • 3 spring onions (scallions)
Vegetables
  • ½ a small napa cabbage
  • 2 bunches pak choi
  • 1 medium carrot
Braising Liquid
  • 2 Tbsp Shaoxing rice wine (or any rice wine, OR dry sherry, OR ½ tsp clear vinegar for alcohol free)
  • 2 Tbsp light soy sauce
  • 1 Tbsp dark soy sauce
  • 1 tsp white sugar
  • ½ tsp salt
  • 125 ml shiitake soaking liquid
  • 125 ml lily flower soaking liquid
The Rest of the Ingredients
  • 1 Tbsp vegetable oil
  • 3 cubes red fermented bean curd (or 5 for a stronger flavour)
  • 100 g fried tofu puffs
  • 60 g gingko nuts optional
  • 1 Tbsp toasted sesame oil

Instructions
 

Soak the Dried Ingredients (for 30 minutes)

  • Boil some water, and place all the dried ingredients in separate bowls. Pour the boiling water over each ingredient and leave all to soak for 30 minutes, apart from the cellophane noodles, which only needs 1 minute.
    60 g dried shiitake mushrooms, 10 g dried lily flowers, 10 g wood ear fungus (or a handful oyster mushrooms), 3 g black moss (fatt choy), 10 dried red dates, 50-60 g cellophane noodles
  • Drain the cellophane noodles after just 1 minute, rinse in cold tap water, then toss with the 1 Tbsp of sesame oil. Set aside. This is the time to chop up all your aromatics and vegetables.
  • At the end of 30 minutes, drain all the soaked ingredients, reserving the soaking liquid from the shiitake and lily flowers.
  • Snip off the slightly harder ends of the lily flowers and discard.
    Slice the shiitake.
    With a pair of scissors, cut the wood ear fungus if you like. I prefer to leave them whole, even the larger ones.

Chop up the Aromatics and Vegetables (during soaking time)

  • Slice the garlic, julienne the ginger and chop up the spring onions into 2.5cm (1in) lengths.
    2 cloves garlic, 5 cm ginger, 3 spring onions (scallions)
  • Slice the cabbage widthwise, about 2.5cm (1in) wide.
    ½ a small napa cabbage
  • Cut off the ends of the pak choi, rinse, and leave them whole.
    2 bunches pak choi
  • Slice the carrot.
    1 medium carrot

Prepare the Braising Liquid

  • Mix all the ingredients together, including 125ml (½ cup) of the soaking liquid from the shiitake and lily flowers, each.
    2 Tbsp Shaoxing rice wine, 2 Tbsp light soy sauce, 1 Tbsp dark soy sauce, 1 tsp white sugar, 125 ml shiitake soaking liquid, 125 ml lily flower soaking liquid, ½ tsp salt

Time to Cook Lo Han Chai

  • Heat the oil in a large wok on medium-high heat and fry the garlic, ginger and spring onions for 30 seconds.
    1 Tbsp vegetable oil, 1 Tbsp toasted sesame oil
  • Add the carrots, lily flowers, shiitake, wood ear fungus, black moss, red dates, gingko nuts and fermented bean curd.
    60 g gingko nuts, 3 cubes red fermented bean curd
  • Stir to mix, mashing up the bean curd as you go along. Then pour in the braising liquid. In the video, you see me adding the soy sauces and wine mix, followed by the 2 soaking liquid.
    Bring to a boil, then simmer for 5 minutes.
  • Add pak choi and cabbage and cook for 2-3 minutes, depending on how soft you like your pak choi and cabbage.
  • Add the tofu puffs and heat through for 1 minute.
    100 g fried tofu puffs
  • Then finally, throw in the cellophane noodles, separating the strands slightly. Stir to heat through for 1 minute. Check seasoning and add more salt, if you think it needs it. Serve up immediately. The cellophane noodles will gradually absorb the liquid in the dish.

Nutrition

Calories: 140kcalCarbohydrates: 22gProtein: 6gFat: 4gSaturated Fat: 2gSodium: 751mgPotassium: 853mgFiber: 4gSugar: 5gVitamin A: 10880IUVitamin C: 112mgCalcium: 275mgIron: 2mg
Keyword chinese, chinese new year, vegan, vegetarian
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