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Buddha’s Delight (Luohan Zhai)
This delightful dish brings together the rich earthy taste of wild shiitake mushrooms with sweet carrots and crisp snow peas creating a balanced flavor profile perfect for a comforting meal. The addition of tender bamboo shoot tips and crunchy fried gluten puffs adds wonderful textures to each bite while savory oyster sauce and light soy […]
- Prep
- 18m
- Cook
- 30m
- Total
- 48m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Buddha’s Delight (Luohan Zhai)
| Ingredient | Amount |
|---|---|
| dried shiitake mushrooms (wild) | 1 small handful |
| button mushrooms | 8 as needed |
| carrot | 1 small |
| snow peas | 100 as needed |
| fried gluten puffs | 9 as needed |
| baby winter bamboo shoot (tips) | 1 as needed |
| scallion, ginger, garlic | a little |
| oyster sauce | 1 tsp |
| light soy sauce | 1 tsp |
| cornstarch slurry | 1 tbsp |
| salt | to taste |
| cooking oil | 1 ladle |
- dried shiitake mushrooms (wild)1 small handful
- button mushrooms8 as needed
- carrot1 small
- snow peas100 as needed
- fried gluten puffs9 as needed
- baby winter bamboo shoot (tips)1 as needed
- scallion, ginger, garlica little
- oyster sauce1 tsp
- light soy sauce1 tsp
- cornstarch slurry1 tbsp
- saltto taste
- cooking oil1 ladle
Cooking StepsHow to cook Buddha’s Delight (Luohan Zhai) step by step
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Step 1Pierce the fried gluten puffs through with chopsticks.
-
Step 2Soak in hot water for a while until softened.
-
Step 3Squeeze the water out of the gluten puffs with your palm.
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Step 4Prepare the carrot, snow peas, and baby bamboo shoot tips.
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Step 5Soak the dried shiitake mushrooms until rehydrated, wash and squeeze dry. Rinse the button mushrooms.
-
Step 6Bring water to a boil, blanch the shiitake and button mushrooms for 2-3 minutes to remove oxalic acid, then drain and set aside.
-
Step 7In a separate pot, bring water to a boil and add a pinch of salt and oil (this prevents oxidation and discoloration). Blanch the snow peas, carrot, and bamboo shoot slices for 1-2 minutes until the peas and carrot are just tender and the bamboo shoots lose their astringency. Drain and set aside.
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Step 8Heat oil in a wok, sauté the scallion, ginger, and garlic until fragrant.
-
Step 9Add the shiitake and button mushrooms to the wok, stir-fry quickly over high heat. (Tip: Score the button mushrooms with a few cuts for better flavor absorption.)
-
Step 10Add the prepared gluten puffs and stir-fry.
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Step 11Finally, add the bamboo shoot tips, snow peas, and carrot, toss everything together until fragrant.
-
Step 12Add 1 tsp oyster sauce.
-
Step 13Add 1 tsp light soy sauce.
-
Step 14Just before removing from heat, thicken with cornstarch slurry and adjust salt to taste.
-
Step 15Delicious and savory — you wouldn’t trade it for meat!
Buddha’s Delight (Luohan Zhai)
This delightful dish brings together the rich earthy taste of wild shiitake mushrooms with sweet carrots and crisp snow peas creating a balanced flavor profile perfect for a comforting meal. The addition of tender bamboo shoot tips and crunchy fried gluten puffs adds wonderful textures to each bite while savory oyster sauce and light soy […]
Ingredients
- 1 small handful dried shiitake mushrooms (wild)
- 8 as needed button mushrooms
- 1 small carrot
- 100 as needed snow peas
- 9 as needed fried gluten puffs
- 1 as needed baby winter bamboo shoot (tips)
- a little scallion, ginger, garlic
- 1 tsp oyster sauce
- 1 tsp light soy sauce
- 1 tbsp cornstarch slurry
- to taste salt
- 1 ladle cooking oil
Instructions
-
Pierce the fried gluten puffs through with chopsticks.
-
Soak in hot water for a while until softened.
-
Squeeze the water out of the gluten puffs with your palm.
-
Prepare the carrot, snow peas, and baby bamboo shoot tips.
-
Soak the dried shiitake mushrooms until rehydrated, wash and squeeze dry. Rinse the button mushrooms.
-
Bring water to a boil, blanch the shiitake and button mushrooms for 2-3 minutes to remove oxalic acid, then drain and set aside.
-
In a separate pot, bring water to a boil and add a pinch of salt and oil (this prevents oxidation and discoloration). Blanch the snow peas, carrot, and bamboo shoot slices for 1-2 minutes until the peas and carrot are just tender and the bamboo shoots lose their astringency. Drain and set aside.
-
Heat oil in a wok, sauté the scallion, ginger, and garlic until fragrant.
-
Add the shiitake and button mushrooms to the wok, stir-fry quickly over high heat. (Tip: Score the button mushrooms with a few cuts for better flavor absorption.)
-
Add the prepared gluten puffs and stir-fry.
-
Finally, add the bamboo shoot tips, snow peas, and carrot, toss everything together until fragrant.
-
Add 1 tsp oyster sauce.
-
Add 1 tsp light soy sauce.
-
Just before removing from heat, thicken with cornstarch slurry and adjust salt to taste.
-
Delicious and savory — you wouldn’t trade it for meat!
