Buddha's Delight 罗汉斋 'Loh Han Jai'
Prep time
Cook time
Total time
Recipe type: Sides
Cuisine: Chinese
Serves: 6
  • ⅛ cup black fungus, rehydrated and chopped
  • ​Couple lily buds (lily flowers), rehydrated and knotted
  • 2 pieces dried bean curd, soaked in hot water to soften and cut into thin strips
  • ½ carrot, sliced
  • ½ cabbage, shred to pieces
  • ½ cup ginkgo nuts
  • ​1/2 cup snow peas
  • 1 clove garlic, minced
  • 1 Tbsp shallots, minced
  • ½ cup shrimp (omit for the traditional recipe and vegetarian version)
  • ½ cup crab meat, cooked (omit for the traditional recipe and vegetarian version)
  • 1 piece of red fermented beancurd, available in Asian grocery store.
  1. Stir fry garlic and shallots with 2 Tbsp oil in a wok or pot till fragrant.
  2. Add fermented beancurd, stir and break up to dissolve.
  3. Add the following in order, allowing to cook for about 10 seconds between each ingredient: shrimp, carrots, black fungus, lily buds, ginkgo nuts, snow peas, bean curd, cabbage and cooked crab meat.
  4. Taste and add some salt if necessary.
  5. Add 1 cup of hot water, bring to a boil and simmer for 5 - 10 minutes. The cabbage should have softened and snow peas still bright green in colour.
Recipe by Ginger and Cilantro at http://www.gingerandcilantro.com/buddhas-delight/