Buddha’s Delight (Luo Han Zhai 罗汉斋)

I have always been very inspired by people who manage to go vegan or vegetarian as I find that it really takes a lot of determination and discipline to make that work. Not only does that makes sustainable living more attainable, it also means that we do not really need all the fancy and expensive food to keep us sane. Living minimally and sustainably have been my recent years goals, but I have to admit I have not been disciplined enough in this aspect to pull through it on a long term basis. Nevertheless, I have been taking baby steps here and there and declaring some vegetarian days (for non-religious purposes) monthly to prep up some meatless dishes to take this inspiration a step forward.

With that, the Buddha’s Delight dish fits the theme ideally. As the name implies, it’s a vegetarian dish that arises from the religion but regardless of the background, I feel that this is still a wholesome and healthy vegetable dish that can be simply enjoyed by everyone. In fact, I even eat this all by itself without having any other side dishes !

Buddha’s Delight (Luo Han Zhai 罗汉斋)

Recipe by Eat What TonightCourse: MainCuisine: ChineseDifficulty: Easy


Prep time


Cooking time




  • 1 1/2 tbsp cooking oil

  • 5-6 thick slices ginger

  • 1 small broccoli, cut into florets

  • 1 small cauliflower, cut into florets

  • 1/2 carrot, sliced

  • 1 small mushroom, sliced

  • 3 pcs black fungus, soak in water till soften

  • 1/4 cabbage, sliced

  • 3 pcs baby corn, cut into halves

  • 5 pcs snow peas

  • 50g tanghoon/bean vermicelli (soak in water till softened)

  • Seasoning :
  • 1 tbsp vegetarian oyster sauce

  • 1 tbsp light soya sauce

  • 1/4 tsp salt

  • 1 tsp sugar

  • 1 tsp sesame oil

  • 100ml of vegetables water

  • Pinch of pepper


  • Heat up one pot water with 1 tsp salt and 2 tsp cooking oil. Blanch broccoli, cauliflower and carrots slices till soften. Drain and set aside the vegetables and retain 130ml of the vegetables water.
  • Heat up cooking oil in another pan and saute ginger slices till fragrant. Add in mushroom slices and black fungus and stir fry briefly.
  • Add in cabbage with 2 tbsp vegetables water (around 30ml) and stir fry cabbage till soften. Add in baby corns and snow peas and continue stir fry to mix well.
  • Add in tang hoon, blanched vegetables from Step 1 and rest of the seasoning.
  • Stir fry continuously to ensure the tang hoon and all the vegetables are well absorbed by the seasoning sauce. Once done, remove from heat and serve hot immediately to enjoy !

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