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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)
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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.
Healthy
Healthy
No Alcohol
No Alcohol
No Milk
No Milk
No Pork
No Pork
Vegetarian
Vegetarian
Healthy
Healthy
No Alcohol
No Alcohol
No Milk
No Milk
No Pork
No Pork
Vegetarian
Vegetarian
  • Medium
  • 120 min
  • 15 min
  • 15 min
  • 3 steps
  • 14 Ingredients
  • Medium
  • 3 steps
  • 14 Ingredients
  • 120 min
  • 15 min
  • 15 min

Instructions

  1. 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.
    Prepare Dry Ingredients

  2. 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.
    Mix the sauce

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Plate and Serve!

Serve hot with rice.

Plate and Serve!
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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)

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