Red Fermented Bean Curd Buddha’s Delight Luohan Zhai 南乳炆齋
This vegetarian Red Fermented Bean Curd Buddha’s Delight Luohan Zhai 南乳炆齋 is a classic traditional Chinese New Year’s dish, generally to be served up to your hungry family on the first day of the new year. This particular version is a Cantonese twist starring the delectable fermented red bean curd 南乳, transforming an already tasty vegetable dish into something truly unique.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 5 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 large dried shitake mushrooms 冬菇
- 3 dried tofu sticks 技竹
- 1/2 cup dried black fungus 黑木耳
- 1/4 head napa cabbage 白菜
- 8 fried tofu puffs 炸豆腐
- 1 japanese eggplant
- 6 water chestnuts 馬蹄
- 50g vermicelli bean thread 粉絲
- 2 tbsp oil
- 2 tbsp Shao Hsin Rice Wine
- 2-3 cubes Nam Yue 南乳
- 1 tbsp oyster sauce 蠔油
- 1/2 tsp salt
- 1 tbsp sugar
- 1 tbsp cornstarch
- 1 tbsp water
- 1/4 tsp sesame oil
Instructions
- 1
Soak mushrooms in hot water to cover for at least an hour until soft enough to slice into fourths.
- 2
Soak tofu sticks in cool water for a few mins until soft, then slice into 2 inch lengths.
- 3
Soak black fungus for a few mins in cool water until soft.
- 4
Wash and use sharp knife to peel water chestnuts and slice into 1/4 inch slices.
- 5
Slice napa cabbage into 1/2 inch strips, wash and drain.
- 6
Slice tofu puffs in half. Slice eggplant into 2 inch lengths that are 1/2 inch thick.
- 7
Soak vermicelli in cool water for 5 mins until soft, drain.
- 8
Heat wok over medium high heat. When wok is hot add oil. Add mushrooms and stir fry 15 secs until aromatic. Add in fungus and cabbage, stir fry 2 mins. Add in rice wine and stir fry until wine is mostly evaporated. Add in tofu sticks, tofu puffs, eggplant and water chestnuts.
- 9
Mash nam yue to paste in a bowl. Add in mashed nam yue, oyster sauce, salt and sugar. Add 1 1/2 cups water, cover the wok, turn heat to low and let simmer for 10 mins.
- 10
Add in vermicelli and let cook for another 5 mins.
- 11
When the sauce in the pot is reduced by three fourths, taste and adjust seasoning as needed.
- 12
In small bowl, mix cornstarch with 1 tbsp water, stir to mix and add to the pot while stirring. The cornstarch will thicken the sauce until it is gently clinging to the vegetables.