Buddha’s Delight

Name: Buddha’s Delight (Lo Hon Jaai)
Yield: Makes 6 to 8 servings
Cuisine: Chinese
Ingredients: 2 Tbsp Vegan Oyster Sauce; 1 tsp raw cane or granulated sugar; 1 tsp raw cane or granulated sugar; 1 tsp salt; 1 fermented bean curd cube, mashed in 1 Tbsp water, or 2 tsp miso paste; 1 fermented bean curd cube, mashed in 1 Tbsp water, or 2 tsp miso paste; 1 Tbsp cooking wine; 2 Tbsp soy sauce; 1 oz [30 g] tofu skin; 2 bundles (2¼ oz [65 g]) vermicelli (thin mung bean noodles); 2 bundles (2¼ oz [65 g]) vermicelli (thin mung bean noodles); 1 fermented bean curd cube, mashed in 1 Tbsp water, or 2 tsp miso paste; 1 oz [30 g] dried Chinese mushrooms (about 6 pieces); 1 Tbsp [5 g] dried wood ear mushrooms; 2 tsp cornstarch dissolved in 2 Tbsp water; 2 cups [150 g] bean sprouts; ½ tsp toasted sesame oil, for finishing; 2 tsp cornstarch dissolved in 2 Tbsp water; 3 oz [85 g] cabbage, shredded; ¼ red bell pepper, cut into strips; 3 oz [85 g] snow peas; 4 oz [115 g] baby corn; 1 tsp finely chopped fresh ginger; 3 Tbsp neutral oil; 2 celery stalks, cut in 1 in [2.5 cm] segments; 2 carrots, cut into ½ in [13 mm] rounds

Lo Hon Jaai

Preparation info

Makes
6 to 8
servings

Difficulty
Easy

Appears in

Vibrant Hong Kong Table

By Christine Wong

Published 2024

About

My paternal grandmother has always been Buddhist. When my grandfather passed away, she became fully vegetarian, eating jai 齋 (vegetarian or fasting food), which I always found to be nondescript and brown. But this dish usually consists of a combination of at least ten ingredients that can make it quite colorful. It has become what everyone now associates with the word jai. Buddha’s delight is the most common vegetarian option in Chinese restaurants and is also traditionally served on

Ingredients

Asia
Hong Kong (China)
Main course
Vegan
Lunar New Year

Ingredients

Method