Lo Han Jai (Buddha’s Delight)
from New York Times Cooking
Vegan Vegetarian Dairy-free Gluten-free
- 1.000 piece Fresh ginger (Wiki) Explore
- 0.500 Teaspoon Granulated sugar (Wiki) Explore
- 5.000 Ounce Sliced bamboo shoots (Wiki) Explore
- 5.000 Ounce Sliced or whole water chestnuts (Wiki) Explore
- 1.000 Ounce Dried lily flowers (Optional) (Wiki) Explore
- 1.000 Pound Napa cabbage (Wiki) Explore
- 1.000 Tablespoon Sesame oil (Wiki) Explore
- 1.000 Tablespoon Vegetable oil or other neutral oil (Wiki) Explore
- 2.000 cloves Garlic (Wiki) Explore
- 2.000 Ounce Dried bean curd sticks (Wiki) Explore
- 2.000 Ounce Dried chinese shiitake mushrooms (Wiki) Explore
- 2.000 Ounce Snow peas (Wiki) Explore
- 2.000 Tablespoon Soy sauce or tamari (Wiki) Explore
- 2.000 Tablespoon Red or white fermented tofu (Wiki) Explore
- 3.000 Ounce Mung bean vermicelli noodles (Wiki) Explore
- 4.000 Scallions (Wiki) Explore
- 8.000 Ounce Extra-firm tofu (Wiki) Explore
- White or brown rice (Wiki) Explore
- Salt and pepper (Wiki) Explore