Lo Han Jai (Buddha’s Delight)

Preparation

1. Step 1

   Squeeze out the liquid from the soaked mushrooms, slice them and trim off the stem, if needed. (Keep 2 cups mushroom soaking water for later.) Drain the soaked bean curd sticks, and cut them into 2-inch pieces. Drain the lily flowers (if using) and the mung bean vermicelli.

2. Step 2

   Heat a large Dutch oven or wide pot for 2 minutes over medium. When hot, add the oil, ginger, garlic and white part of the scallions and stir until fragrant, about 1 minute. Add the mushrooms, lily buds and sugar, and stir for 1 minute.

3. Step 3

   Next, add the cabbage, bean curd sticks and extra-firm tofu, and toss to combine. Add the fermented tofu, soy sauce and the mushroom soaking water and combine well, making sure to break up the fermented tofu. Cover and cook until the cabbage has wilted, 7 to 8 minutes.

4. Step 4

   Add the mung bean vermicelli, along with the bamboo shoots, water chestnuts, snow peas and green parts of the scallions; stir to combine. Cover and cook until the snow peas are bright green and crisp-tender and the vermicelli has soaked up most of the liquid, 3 to 4 minutes.

5. Step 5

   Drizzle with the sesame oil and taste, seasoning with salt, if required, and pepper. Remove from heat immediately. Serve hot, with rice. This recipe makes enough to feed a family, and leftovers can be stored in an airtight container for up to 5 days.