Authentic Buddha's Delight

Authentic Buddha's Delight

This classic Buddhist vegetarian dish brings together an array of textures and umami-rich flavors in one satisfying meal. Featuring dried mushrooms, wood ears, lily flowers, and fermented bean curd, Buddha's Delight is both spiritually meaningful and incredibly delicious—perfect for Lunar New Year celebrations or any time you crave authentic Chinese comfort food.

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Course: Main Course

Cuisine: Asian

Keyword: Vegetarian

Prep Time: 30

Cook Time: 15

Total Time: 45

Servings:

Calories: 185kcal

Equipment

Chopping Board

Chef's Knife

Wok

Ingredients

2 tablespoons canola oil
3 slices fresh ginger
3 cloves garlic sliced
3 tablespoons red fermented bean curd hong fu ru
1 medium leek cut into 2-inch pieces
5 dried shiitake mushrooms soaked and sliced
¼ cup dried wood ears soaked
¼ cup dried lily flowers soaked
2 tablespoons Shaoxing wine
3 cups Napa cabbage cut into 2-inch pieces
1 cup fried tofu puffs
2 sticks dried bean threads soaked and cut
1 teaspoon sesame oil
2 tablespoons soy sauce

Instructions

Heat canola oil in a wok over medium-high heat; stir-fry ginger and garlic until fragrant, about 30 seconds.
Add fermented bean curd and leek, cook briefly for 1-2 minutes.
Add soaked shiitake mushrooms, wood ears, and lily flowers; stir-fry for 2-3 minutes.
Pour in Shaoxing wine; add Napa cabbage and fried tofu puffs, cooking for 3-4 minutes.
Add soaked bean threads; stir to combine all ingredients evenly.
Season with soy sauce and sesame oil; cook until vegetables are tender, about 3-5 minutes.
Serve hot immediately.

Notes

Soak dried mushrooms, wood ears, and lily flowers in warm water for at least 20 minutes before cooking; reserve soaking liquid for extra flavor.

Red fermented bean curd can be found in Asian grocery stores; mash it slightly before adding to release more flavor.

Substitute Shaoxing wine with dry sherry or rice wine if unavailable.

Bean threads can be replaced with cellophane noodles or rice vermicelli.

Make-ahead tip: Prep all soaked ingredients the day before and store in refrigerator.

Add vegetables in order of cooking time needed—harder vegetables first, delicate ones last.

For extra richness, add a splash of mushroom soaking liquid during cooking.

Nutrition