An epic vegetable stew that features colorful vegetables, tender vermicelli noodles and fried tofu braised to perfection in a savory earthy sauce. Whether you’re making this as the centerpiece of your dinner party or Chinese New Year celebration, or you simply want something hearty and healthy for dinner, this is the dish for you! {Vegan, Gluten-Free Adaptable}
What is Buddha’s Delight?
Buddha’s Delight (罗汉斋) is also called lo han jai in Cantonese and luo han zhai in Mandarin. Jai or Zhai literally means Buddhist cuisine, which is basically a vegetarian diet that uses very simple seasonings and minimal oil. Among all the Jai dishes served in temples, Buddha’s Delight is the most famous, and is well-known even outside of China. It has been said that the unabridged version of Buddha’s Delight contains 18 vegetables or even more. However, for family cooking, people usually use fewer ingredients.
In southern China, there is a tradition to serve this dish on the first day of the Chinese New Year. One theory says it’s derived from Buddhist practice and represents self-purification. Some people believe it brings good luck. And some say it’s great for digestion after eating tons of meat and other protein on New Year’s Eve.
In northern China, we don’t call this dish Buddha’s Delight, but we enjoy cooking a vegetarian stew that uses very similar ingredients and seasonings.
Here is my northern-style Buddha’s Delight – a delicious, comforting, and healthy way to enjoy various vegetables.
Why this version?
The combinations of ingredients that can be used to make Buddha’s Delight are countless. If you look at the list given on Wikipedia, there are 34 commonly used ingredients and 11 seasonings. Among them, a few of the items are not even vegetarian.
The version I cooked today is vegetarian. I chose the vegetables below, because I wanted to create a dish that is great in taste, pleasant in appearance, and relatively easy to cook.
Why is it “relatively” easy? If you check some classic Buddha’s delight recipes, you’ll find that cooking the dish is generally fairly time consuming. Because you need to prepare so many different kinds of vegetables and cook each one separately. It’s the kind of dish that you would only cook once a year.
After a few modifications and adjustments to the ingredient list, I created this version. This recipe is very flexible and quite practical for cooking at home on a daily basis.
Ingredient options for Buddha’s Delight
In this dish, the ingredients can be separated generally into three groups:
- A – Dried ingredients that are crucial for flavor and texture
- B – Vegetables and others that add texture, mouthfeel and absorb flavor well
- C – Vegetables and others that add texture, mouthfeel and absorb flavor wellIngredients that add color, and / or nutrition but won’t absorb a lot of flavor
| Group A (core ingredients) | Group B (great choices) | Group C (optional) |
| dried lily flower* dried shiitake mushroom* deep fried tofu puffs seitan* | baby bok choy napa cabbage Chinese broccoli dried wood ear mushroom* fresh mushrooms bamboo shoot water chestnut bean curd sticks bean thread noodles* | carrot snow peas ginkgo lotus seed lotus root peanuts baby corn red jujubes |
When you understand the difference between the three groups, you can create the combination of this dish depending on what you have on hand.
The rules are as below:
Group A is a must.
You can use any of them, but I recommend you choose at least two.
When rehydrating dried lily flowers and dried shiitake mushrooms, the re-hydrating liquid will become a perfect vegetable broth. It’s very flavorful and aromatic. Use at least one of them (although I strongly recommended dried lily flower, because it has a very distinctive aroma), and doing so will eliminate the need to use vegetable / mushroom stock.
Deep fried tofu and Chinese seitan (the fried type) are quite “meaty” and make the dish more substantial. They also absorb flavor very well, and almost taste like meat once cooked (we call them vegan meat in Chinese cooking). I suggest using at least one of them.
Choose at least two items from group B
Add these because they are delicious and have great texture. In this recipe, I used six items from group B. But you can use just two or three, to make the dish simple and tasty.
I suggest you choose at least one of: bok choy and napa cabbage. They add liquid to the dish and make the dish juicy and comforting.
The rest of the items are all optional. Bamboo shoots and water chestnuts add crispness. Mushrooms add meaty texture and umami. Bean curd sticks add a firm and meaty texture.
Group C is optional
You can use carrots or snow peas to add color, but you can also skip group C entirely. These items are added to lend nutrition to the dish, but they don’t absorb flavor very well. If you decide to add them, keep the amount small (much less than the items from group B).
By the way, I used a lot of ingredients in this recipe and it filled a 12-inch skillet. You should be careful not to exceed the total volume of veggies given in this recipe.
Mise en place
It’s important to have everything prepped before you start cooking. I like to group my ingredients together on big plates according to the cooking order so I’m organized during cooking.
Cooking process for your own version of Buddha’s Delight
The First thing you should do is soak the dried ingredients (marked with a * in the chart above).
While soaking the dried ingredients, cut the vegetables and prepare the sauce.
Once done prepping:
- Saute the aromatics in oil
- Cook the carrot, lily flower and shiitake mushrooms to release fragrance
- Cook the rest of the tougher ingredients: bamboo shoots, lily flowers, and wood ear mushrooms
- Add the tofu puffs and pour in the sauce
- Add the green vegetables, cover, and steam. You should uncover the pot and stir the ingredients a few times, so the vegetables will be stewed in the sauce
- Add the vermicelli noodles, then thicken the sauce with the cornstarch slurry
How to serve buddha’s delight
Buddha’s Delight is such a versatile dish that can either serve as your festive centerpiece or a hearty main for your family dinner. You can serve the dish by itself as a main, but I prefer to pair it with steamed rice for a balanced meal.
To add extra kick to the dish, try to add some homemade chili oil on top and the stew will become even more irresistible!
Afterthoughts
The ingredients for Buddha’s Delight might look long, but you can tweak them according to what you have in stock. The beauty of the dish is that, with some dried pantry staples, you can make a rich and flavorful vegetable stew with only a few sauces. There are so many ingredients you can use to add texture to the dish and make it very fulfilling. My vegetarian friends have commented that this is the best Buddha’s Delight they ever had, and it’s much tastier than the ones from Chinese restaurants.
I hope you enjoy this one as much as I do!
Buddha’s Delight (Jai, Chinese Vegetarian Stew)
Ingredients
Dried ingredients
- 25 g (1/2 cup) dried lily flowers
- 25 g (8 medium) dried shiitake mushrooms
- 10 g (2 tablespoons) dried wood ear mushrooms
- 40 g (1 small bundle) mung bean vermicelli noodles (yield about 1 cup once rehydrated), or other types of vermicelli noodles
Sauce
- 2 tablespoons light soy sauce
- 1 tablespoon vegetarian oyster sauce (or regular oyster sauce)
- 1 tablespoon dark soy sauce
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1 cup soaking water from the lily flower and mushroom (*Footnote 2)
- 1 teaspoon sesame oil
Slurry
- 1 teaspoon cornstarch
- 1 tablespoon water
Stir fry
- 2 tablespoons peanut oil (or vegetable oil)
- 4 green onion , chopped
- 1 tablespoon minced ginger
- 1 carrot , sliced
- 10 pieces deep fried tofu puffs , halved
- 4 heads baby bok choy , quartered
- 230 g (4 cups) napa cabbage , chopped
- 1/2 cup bamboo shoots , sliced
Instructions
Soak the dried ingredients
- Prepare the dried lily flowers, shiitake mushrooms and wood ear mushrooms: Place each ingredient in a separate medium-sized bowl and pour boiling water on top to cover by at least 1” (2.5 cm). Press the ingredients down to submerge into the water. Rehydrate for 20 minutes, until they turn soft throughout.
- After the lily flowers turn soft, remove the tough ends if needed (*Footnote 1). If the lily flowers are very long, cut them in half lengthwise. Drain and set aside. Measure out 3/4 cup of the soaking water for later use.
- For the shiitake mushrooms, gently squeeze the water from the mushrooms, then slice into halves. Measure out 1/4 cup of the soaking water and pour into the same bowl with the lily flower rehydrating water.
- For the wood ear, mushrooms, once rehydrated, cut into small bite-sized pieces.
- Place the vermicelli noodles in a medium-sized bowl and add boiling water to cover. Let sit for 3 to 5 minutes (or according to the package instructions), until the noodles turn al-dente. Drain and set aside.
Mix the sauce
- Combine the sauce ingredients in a medium-sized bowl, stir to mix well and set aside.
Mix the slurry
- Mix the ingredients in a small bowl and set aside.
To cook the stir fry
- Heat the oil in a large skillet (at least 13 inches) or a large dutch oven over medium-high heat. When oil turns hot but not smoking hot, add ginger and green onion. Stir a few times until fragrant.
- Add the carrot, lily flowers, and dried shiitake mushrooms. Stir and cook for 1 minute.
- Add bamboo shoots and wood ear mushrooms. Stir and cook for 1 minute.
- Add fried tofu and pour in the sauce. Add the napa cabbage and bok choy. Cover and cook over medium heat for 3 to 5 minutes, until the vegetables are cooked through. Uncover and stir in between, to mix the vegetables with the sauce.
- Add bean thread noodles and let them soak in the liquid. Stir and cook for another 30 seconds. Stir the cornstarch slurry again to dissolve completely and pour into the pan. Stir until the sauce thickens. Transfer everything to a large platter. Serve hot as a main dish.
Notes
- Feel the stem end of each lily flower with your fingers. Sometimes the flowers are picked with a small stem section attached to the flower and it can be quite tough to chew on. You should cut off any tough bits with a knife.
- Use 3/4 cup lily flower soaking water and 1/4 cup shiitake mushroom soaking water. The mushroom soaking water is very strong so I prefer not to use too much. If you only have lily flowers, then use 1 cup lily flower soaking water. If you do not have dried ingredients, use 1 cup vegetable stock instead.
Video
Nutrition
The post was published in Feb 24, 2015 and updated by July 19, 2022 with new pictures, video, and minor edits on the recipe.
Maggie!!! WOW! now, this is a post!!! I love how you separated the ingredients into 3 groups: for texture, flavor and color!!! love this!!! and can’t wait to try this buddhas delight. . I love this!!!
Whoa, Maggie, this is awesome. So informative and detailed. Thank you so much for your hard work!
Maggie you have totally exceeded all my expectations here! Wow what an incredible dish.. I can only imagine how flavoursome it must be. I definitely will be getting my hands on all of the ingredients in group A, B and C – so I can try it out for my vegetarian family!
Maggie this is such a beautiful dish and your step by step instructions laid out into 3 categories was extremely helpful. I don’t think I have ever tried Buddhas delight before. I love the texture of wood ear mushrooms and can’t wait to give this a try. Sharing, of course!!!
This is an absolutely epic dish, Maggie! 18 veggies in one dish … wow, I’m into that idea! I love the info you’ve given us here about choosing veggies from the different groups – fascinating!
Mmm… I love Buddhas Delight, but I’ve never seen one as wonderful as this! You’re recipe has such a wonderful variety of ingredients and flavors – brilliant!
You blow me away with the depth of your posts Maggie! You are truly amazing. And this dish makes me soooo hungry!
Wow, I love the composition in these photos – beautiful! And thank you for giving us such a detailed and informative post, I really appreciate that! 🙂
I love the name of this recipe! And your very clear instructions on “musts” vs “optionals” is fabulous! I wish all recipes could be written like that – imagine that! This is so awesome Maggie! PS Can’t rate 5….so haven’t rated at all so I don’t drag the average down! 🙂
I came across your recipe because I was hungry for Buddha’s delight. After I saw your recipe, I realized that I had another one. But yours was really good. I like the lilies and mushrooms so this was great.
My Great Grandmother use to cook this for me as an afternoon snack when I was young. She would leave out the leafy greens and have a plastic container sitting in the fridge for 3 days. I use to marvel at the different fungi and textures when she served this on rice, rice noodles, egg noddles or on its own, it is a dish so wonderfully versatile and delicious. I wish I could tell her how much I loved her and her cooking, but we did not share a common language, apart from me licking my lips with a huge smile.
I am going to recreate this meal out of respect and nostalgic selfishness. Thank so much for sharing the recipe with us.
Great recipe. You can also add a piece of red bean curd to the seasoning to make the dish even more flavorful.
Hi Maggie,
If I want to use Tamari soy sauce instead of Dark soy sauce, do you think it will affect the taste drastically?
I am using all your ingredients and seasoning !
Thank you
Celine
Not at all! The dark soy sauce is used to add a dark color to the dish. Use tamari will end up with a lighter color but it won’t affect the taste. Happy cooking!
hi, are these good after I reheat them in fridge?
thank you for sharing your recipe! it looks great!
Yes you can reheat the stew in the microwave or on stovetop after storing it in the fridge.
Would love to give this a try for Chinese New Year dinner party! Do you think it will still taste good if I make this a day in advance and then reheat the next day (and also add the bean thread noodles as I reheat)? I’ve tried a few of your recipes and they are AWESOME! Thank you!
Hi Chris, I think the dish holds up pretty well and you can cook ahead. I would slightly undercook the veggies so they won’t turn too soggy the next day.
Happy cooking and Happy Chinese New Year!
Thanks for this recipe Maggie, it was delicious!! Inspired by the Buddha’s delight recipe on woks of life I added some fermented red soy curd to the oil after the ginger, but other than that followed your recipe! I reduced down the soaking liquid from the mushrooms and lily buds and used that with some cornstarch to thicken the sauce. Will make again for sure!
Thank you so much for the recipe! It was very delicious. I made it three times so far with different ingredients. I love the chart you included for category A, B and C, it explained the dish really well and it gives us the versatility to change the dish a little bit depending on what we have in our pantry and fridge.
I had forgotten having this dish after moving to the US in 1969. A childhood friend jogged by memory and I quickly looked for a recipe on your site. It was delicious and with very clear instructions, making it was a breeze. .I’ll definitely be incorporating this yearly in my New Year celebrations.
Loved this! How long does this last in the fridge Maggie?
It should last in the fridge for about 2 days without issues. Glad to hear you like the dish and thanks for leaving a positive review 🙂
Really enjoyed this blog article.Much thanks again. Great.
This was a fun dish to make. I’m so glad to have watched your video with Grace Lin so I could try it out.