Buddha's Delight Recipe to make for CHINESE NEW YEAR (罗汉斋)!

By Yeung Man Cooking · 60 min

Ingredients

Instructions

1. Boil some water and use it to rehydrate the dried ingredients.
2. Put the dried shiitake, wood ear mushrooms and bean curd sticks in a bowl, pour in the hot water and soak for 10 to 15 minutes.
3. Cut the broccolini into bite-sized pieces. Roughly chop the carrots and red bell pepper.
4. Halve the water chestnuts and roughly chop the napa cabbage.
5. Remove the rehydrated mushrooms and rinse them in cold water.
6. Chop the wood ear mushrooms. Remove the shiitake stems and halve the caps.
7. Mix the potato starch with about 1 tablespoon of the mushroom soaking water to make a slurry. Stir in both soy sauces.
8. Heat a sauté pan over medium heat and add a generous amount of olive oil.
9. Sauté the bell pepper and carrots for a couple of minutes, then add the broccolini and sauté for another couple of minutes.
10. Add the napa cabbage, water chestnuts and chickpeas and sauté for a couple more minutes.
11. Add the corn, rehydrated ingredients and tofu puffs and stir well.
12. Add 1 cup of the mushroom soaking water, then the sauce.
13. Sauté for a few more minutes until the sauce is glossy.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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