Name: Lo Hon Jai (Buddha's Delight)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Chinese
Ingredients: 1/4 cup reserved shiitake mushroom water (see below); 1 medium clove garlic, finely minced; 1 teaspoon toasted sesame oil; 1 teaspoon kecap manis (Indonesian sweet soy sauce; see note); 1 tablespoon soy sauce; 1 teaspoon cornstarch; 1/4 pound Napa cabbage (about 4 leaves), cut into 1-inch pieces; 1/4 pound baby bok choy, large ones halved and small ones left whole; 3 dried shiitake mushrooms, soaked in cold water overnight or hot water for at least 2 hours; mushrooms squeezed of excess liquic and soaking water strained and reserved; 1 bean curd stick, soaked in cold water overnight or hot water for at least 2 hours (see note); 4 tofu puffs (see note); 1 3/4 ounces bean thread noodle, soaked in cold water overnight or hot water for at least 2 hours (1 small pack; see note); 1 tablespoon canola or vegetable oil; 5 ounces chai pow yu from 1 drained (10-ounce) can (Chinese braised gluten; see note); Kosher salt; Cooked white rice, for serving

Lo Hon Jai (Buddha's Delight)

Tired of the same old vegetarian stir fry? Buddha's Delight is just what you need. A celebratory mixture of multiple vegetables and protein sources (wheat gluten, bean-curd skin, bean-curd puffs, and more), noodles, and a flavorful sauce infused with mushrooms, it's a reminder that vegetarian stir-fries don't have to be the same old ho-hum dish every time.

25 min total 10 min prep 15 min cook 4 97 cal

Instructions

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1 For the sauce: In a bowl, add reserved mushroom liquid, garlic, sesame oil, kecap manis, soy sauce, and cornstarch. Mix well and set aside.
2 For the Stir-Fry: Bring a wok or pot of salted water to a boil over high heat. Add Napa cabbage and baby bok choy and cook until crisp-tender, about 1 minute. Drain and rinse under cold running water until chilled. Pat dry with towels.
3 Rinse rehydrated mushrooms under cold running water. Squeeze out excess water and slice thinly.
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 Drain rehydrated bean thread noodle and rinse under cold water. Using scissors, cut the bundle of noodles in half.
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 Add Napa cabbage and baby bok choy and stir-fry until vegetables are tender, 1 to 2 minutes.
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.