Serves 2 people
5 pcs napa cabbage leaves (cut into 1-inch pieces)
3 stalks baby bok choy (remove base)
3 dried shiitake mushrooms
1 bean curd stick
4 tofu puffs
20 g glass noodles
100 g vegetarian abalone (drained)
1 garlic clove (minced)
¼ cup reserved shiitake mushroom water
1 tsp sesame oil
1 tsp kecap manis (sweet soy sauce)
1 tbsp soy sauce
1 tsp cornstarch
salt (to taste)

Recipe Courtesy of
Asian Food Network

Buddha's Delight

Forget what you know about vegetarian food. Buddha’s Delight, or Luohan Zhai, makes for a moreish, satisfying dinner. Traditionally eaten by Buddhist monks, this vegetarian stew is chock full of earthy shiitake mushrooms, crisp cabbage leaves simmered till tender, and a tangle of glass noodles bubbling in a base of sesame and kecap manis, or sweet soy sauce.

Difficulty: Medium

Preparation: 120 min
Cook: 15 min
Clean up: 15 min

Steps: 3 steps
14 Ingredients

Difficulty: Medium
Steps: 3 steps
14 Ingredients

Preparation: 120 min
Cook: 15 min
Clean up: 15 min

Instructions

Prepare Dry Ingredients
- Soak bean curd stick, glass noodles in water.
- Soak dried shiitake mushrooms hot water for at least 2 hours then drain. Squeeze dry mushrooms and reserve mushroom water.Slice mushrooms thinly.
- Using scissors, cut drained bean curd stick into 1-inch pieces, tofu puffs into small triangles and drained glass noodles into half.

Mix the sauce
- In a bowl, add ¼ cup reserved mushroom liquid, minced garlic, 1 tsp sesame oil, 1 tsp kecap manis, 1 tbsp soy sauce, and 1 tsp cornstarch.
- Mix well and set aside.

Plate and Serve!

Serve hot with rice.

Prev Recipe

Buttermilk Stir Fried Kai Lan

Next Recipe

The Best Grilled Tofu Skewers

Categories:

Reviews

Name: Buddha's Delight
Prep time: P0Y0M0D2H0M0S
Cook time: P0Y0M0D0H15M0S
Total time: P0Y0M0D2H15M0S
Yield: Serves 2 people
Cuisine: Asian
Ingredients: 5 pcs napa cabbage leaves (cut into 1-inch pieces); 3 stalks baby bok choy (remove base); 3 dried shiitake mushrooms; 1 bean curd stick; 4 tofu puffs; 20 g glass noodles; 100 g vegetarian abalone (drained); 1 garlic clove (minced); ¼ cup reserved shiitake mushroom water; 1 tsp sesame oil; 1 tsp kecap manis (sweet soy sauce); 1 tbsp soy sauce; 1 tsp cornstarch; salt (to taste)

Ingredients

Serves 2 people
5 pcs napa cabbage leaves (cut into 1-inch pieces)
3 stalks baby bok choy (remove base)
3 dried shiitake mushrooms
1 bean curd stick
4 tofu puffs
20 g glass noodles
100 g vegetarian abalone (drained)
1 garlic clove (minced)
¼ cup reserved shiitake mushroom water
1 tsp sesame oil
1 tsp kecap manis (sweet soy sauce)
1 tbsp soy sauce
1 tsp cornstarch
salt (to taste)

Nutrition

Share Recipe

Email
Copy Link

We use cookies to enhance your experience, for analytics and to show you offers tailored to your interests on our site and third party sites. For more information, please refer to our Cookie Policy.

By clicking "Accept", you agree to our use of cookies and similar technologies.