🥳 🧧 Dad's FESTIVE Buddha's Delight (羅漢齋 / 賀年齋菜)!

By Made With Lau · 45 min

Ingredients

Instructions

1. Soak the dried bamboo fungus, vermicelli and cloud ear fungus in separate bowls of warm water (40-50°C / 104-122°F) for about 10 minutes until softened. Soak the dried shiitake in warm water too, and keep the soaking liquid.
2. Trim and clean the seafood mushrooms. Halve and slice the king oyster mushrooms. Cut the celery into 2-inch lengths and then into thin strips. Cut the napa cabbage stems and leaves separately into bite-sized pieces. Cut the carrot into slices. Remove shiitake stems and halve large caps at an angle if needed.
3. Squeeze the bamboo fungus, trim the ends, wash in cold water until clear, then cut into 1-2 inch pieces. Cut the dried beancurd sheet into 1-2 square inch pieces.
4. Mash the red fermented bean curd into a rough paste. Mix the vegetarian oyster sauce, light soy sauce, dark soy sauce, cooking wine, 2 tsp sugar, 0.5 tsp salt and 0.25 tsp white pepper in a bowl. Mince the garlic and slice the ginger into larger pieces.
5. Heat oil in a wok over high heat until it reaches 160°C (320°F). Fry the beancurd sheets in small batches for about 8 seconds, until they float. Set the oil aside.
6. Bring a pot of water to a rolling boil. Add cloud ear fungus and baby corn, cook 20 to 30 seconds, then add bamboo fungus for 30 to 40 seconds. Remove all with a slotted spoon. Blanch the celery and carrot for about 90 seconds, then remove.
7. Heat the wok on high for about a minute, then add the reserved oil and reduce to medium. Fry the garlic, ginger and red fermented bean curd for 20 to 30 seconds. Add the shiitake, napa cabbage stems and king oyster mushrooms and stir-fry 30 to 40 seconds.
8. Add the cooking wine and let it simmer. Add the shiitake soaking liquid and water. Add the blanched vegetables, napa cabbage leaves and fried beancurd sheets. Cover and cook 4 to 5 minutes, until steam comes out and the beancurd sheets have softened. Add the seafood mushrooms.
9. Add the prepared sauce mixture, rinsing the bowls with some of the wok liquid. Taste and adjust salt a little at a time.
10. Add the soaked vermicelli to the centre of the wok so it soaks up the sauce, and arrange the other ingredients over it. Cover and cook about 1.5 minutes.
11. Mix 1 tbsp cornstarch with 1 tbsp water. Add the sugar snap peas to the wok, then add the slurry a little at a time until the sauce reaches your preferred thickness.
12. Stir in the sesame oil, turn off the heat, taste and adjust seasoning, then serve.

Summarized from Made With Lau's video. Watch it for the details.

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