Buddha's delight
Local name : 罗汉斋
A monastery-style braise of tofu, shiitake, wood ear, water chestnuts and glass noodles in a fragrant, glossy brown sauce.
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Serves
- 4
- Difficulty
- Medium
Method
- Soak the shiitake and wood ear in hot water for 30 minutes. Soak the glass noodles in warm water for 10 minutes, then drain.
- Drain the mushrooms, keeping 250 ml of the shiitake soaking water. Trim off the stems, halve the caps and cut the wood ear into strips.
- Heat the oil in a wok and brown the tofu on all sides for 5 minutes. Set it aside.
- In the same wok, fry the garlic and ginger for 30 seconds, then add the shiitake, wood ear, carrot and bamboo. Stir-fry for 3 minutes.
- Pour in the reserved soaking water, soy sauce and sugar. Cover and braise for 8 minutes.
- Add the tofu, water chestnuts and bok choy. Cook another 4 minutes until the leaves are tender.
- Stir in the glass noodles and sesame oil, toss for 1 minute so they soak up the sauce, and serve hot with rice.
This vegetarian dish is traditionally eaten on the first day of Chinese New Year. Swap the mushrooms for whatever you can find; what matters is the mix of textures.
