Buddhas Delight Chinese Vegetarian Stir Fry Recipe

Easy Buddha's Delight (Vegetarian Lo Han Jai) Live Eat …

WEBFeb 12, 2021 · Heat the oil in a large sauté pan or wok (the largest you have) over medium/high heat. Add the sliced veggies, salt, and pepper. …

Rating: 5/5(3)
1. Veggies: Heat oil in a large saute pan or wok (the largest you have) over medium/high. Add sliced veggies, salt, and pepper. Cook until veggies are slightly softened and golden at the edges, 8 to 10 minutes.
2. Sauce: Meanwhile, add sesame oil to a small pan and heat over medium. Add ginger and garlic, cooking until soft and fragrant, about 3 minutes. Stir in remaining sauce ingredients to warm, then remove from heat and set aside.
3. Seitan: Remove veggies from the large saute pan and add another 1 Tbsp of oil. Heat over medium/high, then add seitan. Cook, shaking often, until seitan is golden around the edges, 5 to 7 minutes.
4. Assemble: To the pan with the seitan add back in the veggies, bamboo shoots, and sauce. Toss to evenly combine. Serve warm, topped with sliced green onions and sesame seeds.

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Buddha's Delight (Vegetarian Lo Han Jai) The Woks of …

WEBFeb 19, 2015 · Stir-fry for 1 minute. Add the Shaoxing wine and stir fry for another minute. Next, add the Napa cabbage, fried tofu puffs, and bean …

1. Heat your wok over medium-high heat, and add the oil and ginger. Let the ginger caramelize for about 30 seconds without letting it burn. Add the red fermented bean curd and break it up with your spatula. Add the garlic, the white portions of the leeks (reserve to green portion for later), mushrooms, wood ears, and lily flowers. Stir fry for 1 minute. Add the Shaoxing wine and stir fry for another minute.
2. Next, add the napa cabbage, fried tofu, and bean threads, and crank up the heat as high as it will go. Stir-fry for 2 minutes. Add the remaining green portion of the leeks, sesame oil, soy sauce, sugar and water or vegetable stock. Stir everything together, cover the wok, and reduce the heat to medium. Cook for 6 minutes, stirring occasionally.
3. Uncover the wok and turn the heat back up to high. Add the mung bean noodles, which should soak up most of the liquid. Keep stirring until most of the liquid has evaporated. Transfer to a large bowl and serve with steamed rice!

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