Vegetarian Buddha's Delight (Luohan Zhai)

Ingredients

• •8 whole dried shiitake mushrooms
• •80 g glass noodles (mung bean vermicelli)
• •350 g firm tofu, cubed and pan-fried until golden
• •4 cups napa cabbage, roughly chopped
• •½ cup canned baby corn, halved
• •½ cup canned bamboo shoots, sliced
• •3 cloves garlic, minced
• •3 slices fresh ginger, sliced
• •3 tbsp soy sauce
• •1 tbsp dark soy sauce
• •2 tbsp Shaoxing wine or dry sherry
• •1 tsp sesame oil
• •1 tsp sugar
• •1 cup mushroom soaking liquid
• •2 tbsp neutral oil

Directions

1. 1Soak dried shiitake mushrooms in 1½ cups hot water for 20 minutes; squeeze out mushrooms, slice them, and reserve 1 cup soaking liquid.
2. 2Soak glass noodles in warm water for 10 minutes until pliable, then drain and cut into 4-inch lengths with scissors.
3. 3Heat oil in a wok or large pot over medium-high; add garlic and ginger and stir-fry 30 seconds until fragrant.
4. 4Add sliced mushrooms, bamboo shoots, and baby corn; stir-fry 2 minutes.
5. 5Add napa cabbage and toss until just wilted, about 2 minutes.
6. 6Add fried tofu, both soy sauces, Shaoxing wine, sugar, and the reserved mushroom liquid; stir to combine.
7. 7Nestle glass noodles into the pot, cover, and braise over medium heat for 10 minutes until noodles are translucent and have absorbed most of the sauce.
8. 8Drizzle with sesame oil, taste and adjust seasoning, and serve directly from the pot with steamed rice.

💡 Dried shiitake mushrooms are in the Asian aisle of most Canadian grocery stores; if unavailable, use 200 g of fresh cremini mushrooms and substitute mushroom soaking liquid with vegetable broth. Glass noodles are labelled 'mung bean vermicelli' at T&T or Walmart Asian sections.

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