Buddha’s Delight aka Lo Hon Chai is a popular dish in the Chinese Buddhist cuisine and is commonly offered in many Chinese restaurants as a vegetarian option.
It consists of various types of vegetables, particularly dried vegetables which are rehydrated by soaking in hot water. The dried vegetables used in this dish include black fungus, Chinese mushroom, bean curd sheets and black moss. Dried vegetables are richer and darker in colour as dehydration locks in the flavour. When rehydrated, they impart a delicious taste and flavour. All vegetables are simmered till they are tender.
- 1 carrot (slice)
- 2 large Chinese mushroom (rehydrate in hot water & sliced)
- 1/2 small can sliced bamboo shoot
- 5-6 black fungus aka cloud ear (rehydrate in hot water)
- 3 sheets of dried sweet bean curd (soak in water overnight and cut into half)
- Handful of black moss aka fat choy or glass vermicelli (soak in water)
- 1/2 wombok cabbage (shred)
- 1 tablespoon Canola oil
- 1 clove garlic (mince)
- 1 cm ginger (peel & slice)
- 1 cup of vegetable stock (As a non-vegetarian, I prefer soaking 2 tablespoons of small dried prawns in 1 cup of water as stock)
- 1 tablespoon oyster sauce
- 1 tablespoon fried onions
1. Prepare all vegetables in readiness for a quick stir fry.
2. Heat 1 tablespoon of Canola oil in the pan. Add minced garlic and ginger slices and fry till fragrant.
3. Add carrot, mushroom and bamboo shoot and fry for a couple of minutes.
4. Add black fungus, sweet bean curd sheets and black moss and stir to combine.
5. Add 1 cup of stock and 1 tablespoon of oyster sauce and bring to boil. Simmer for 10 minutes or till the vegetables are tender.
6. Lastly, add shredded wombok and simmer for a few more minutes.
7. Add fried onions and serve immediately.