Name: Buddha's Delight (Lo Han Jai 罗汉斋)
Prep time: 120 min
Cook time: 35 min
Total time: 155 min
Yield: 10
Ingredients: 1 kg shredded daikon; 400 g shredded carrots; 500 g sliced nappa cabbage; 400 g king oyster mushrooms; 300 g oyster mushrooms; 200 g fried tofu; 1/2 lime; 1 bean curd sheet ((affiliate link)); 10 shiitake mushrooms ((affiliate link)); 20 g bamboo pith ((affiliate link)); 20 g black moss ((affiliate link)); 25 g black fungus/woodear mushroom ((affiliate link)); 50 g green bean thread; 250 g red fermented bean curd ((affiliate link)); 3 tbsp vegetarian soup base ((affiliate link)); 3 tbsp salt, or to taste; 3 tbsp sugar, or to taste; 4 tbsp cooking oil, plus oil for frying; 3 L water; 5 tbsp fermented bean curd in sesame oil and chilli ((affiliate link)); 5 tbsp sugar; 1/2 lime's juice

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Buddha’s Delight is THE vegetarian dish that makes it to every Lunar New Year banquet! The vegetable medley is slow cooked until perfectly moist then drizzled with a smooth tangy sauce, making it the most anticipated labour of love.

No New Year is the same without it!

Buddha's Delight - Vegetarian Stew (Jai)

Grandma’s recipe for Buddha’s Delight means EVERYTHING to me.

I can’t remember ever waking up on a first day of the Lunar New Year without a huge pot of ‘jai‘ waiting for the family downstairs. Taking the lid off the pot is honestly like uncovering a trove of hidden jewels!

While every Chinese household sings waves of pride and joy about their take on this traditional vegetarian stew (and has every reason to), here’s why our version is the one you don’t want to miss:

Every ingredient is infused with fermented red bean curd, giving it a robust multi-layered flavour profile
We have a housemade secret: a vibrant creamy citrus sauce that adds another dimension to the dish
Bar a few staple ingredients, you can choose any other favourite vegetables you like
This recipe is the one that other grandmas ask for!

What is Chinese Jai?

In our Cantonese household, we use jai interchangeably with ‘vegetarian food’. Ever since Mum became a full-time vegetarian, everything she eats is considered jai to us.

However, the term actually has roots in Buddhism and represents modest vegetarian cuisine.

Chinese jai is almost always eaten on the first day of the Chinese New Year to welcome luck and prosperity. It originally has over 30 ingredients, but many families have adapated it to suit their preferences and circumstances.

Ingredients You Need To Know Beforehand

Buddha’s Delight is known for its myriad of Chinese ingredients. Here are the staples we use in our version of this Lunar New Year classic:

Daikon
Bean curd sheets
Black moss (fat choy)
Black fungus
Bamboo pith
Red fermented bean curd
White fermented bean curd

We get all of these ingredients from the local Asian supermarket. Aside from the red and white fermented bean curds that make up the essence of Buddha’s Delight, the rest can be left out or replaced with an alternative. I have also covered these ingredients in some detail on my Pantry page.

What you'll need for Buddha's Delight

Fresh Ingredients

1 kg shredded daikon
400 g shredded carrots
500 g sliced nappa cabbage
400 g king oyster mushrooms
300 g oyster mushrooms
200 g fried tofu
1/2 lime

Dehydrated Ingredients

These ingredients will need to be soaked in cold water and rinsed the night before cooking or at least 20 minutes prior (except for the bean curd sheet). Before preparing them, use your hands to squeeze the liquid out.

1 bean curd sheet (affiliate link)
10 shiitake mushrooms (affiliate link)
20 g bamboo pith (affiliate link)
20 g black moss (affiliate link)
25 g black fungus/woodear mushroom (affiliate link)
50 g green bean thread

The Seasoning

250 g red fermented bean curd (affiliate link)
3 tbsp vegetarian soup base (affliate link)
3 tbsp salt, or to taste
3 tbsp sugar, or to taste
4 tbsp cooking oil, plus oil for frying
3 L water

The Sauce

5 tbsp fermented bean curd in sesame oil and chilli (affiliate link)
5 tbsp sugar
1/2 lime’s juice

How to make Buddha's Delight

The Vegetarian Stew

To begin, bring the water to a boil in a large pot.

Meanwhile, take 3 cubes of red fermented bean curd and mash it with your chopsticks. You will be doing this step before cooking each fresh ingredient.

Heat up a wok and add 1 tbsp oil. Add the mashed red fermented bean curd, stir for 10 seconds then toss in the shiitake mushrooms along with 2 tsp vegetarian soup base. Keep stirring until combined.

Pour the cooked mushrooms into the pot of water.

Repeat these steps for each of the other fresh ingredients.

Pour 2 cups oil into a wok and fry the bean curd sheets for no longer than 3 seconds on each side. Quickly flip using chopsticks or tongs. With the searing heat, they will immediately puff up.

Repeat with the green bean threads.

Add all of the fried and rehydrated ingredients one layer at a time.

Mash up the remaining cubes of red fermented bean paste in the jar and pour all the contents into the pot.

Stir gently and season with salt, vegetarian soup base and sugar.

Buddha's Delight Sauce

Mash the white fermented bean curd until it forms a paste.

Mix in the sugar and lime juice.

Drizzle on top of the Lo Han Jai and enjoy Lunar New Year’s Day with your family!

More Lunar New Year Recipes

Buddha's Delight in a bowl with chopsticks, rice, lime and sauce

Buddha’s Delight (Lo Han Jai 罗汉斋)

Chinese New Year isn't complete without Buddha's Delight! Robust with earthy flavours, this vegetarian stew is the perfect dish to enjoy with your family!

5 from 8 votes

Print Pin Rate

Prep Time: 2 hours

Cook Time: 35 minutes

Total Time: 2 hours 35 minutes

Servings:

Author: Jeannette