Cherry & Dennis Helper Habitat
Cantonese Buddha’s Delight
廣東羅漢齋
Recipe overview
A saucy Cantonese vegetarian braise of napa cabbage, fresh shiitake, fresh black wood ear, bean curd sticks, tofu puffs and glass noodles seasoned with red fermented bean curd.
01
Ingredients
Main ingredients
- 300 g napa cabbage
- 150 g fresh shiitake mushrooms
- 100 g fresh black wood ear fungus
- 1, about 150 g carrot
- 80 g dried bean curd sticks
- 120 g tofu puffs
- 60 g mung bean glass noodles
- 20 g ginger
Red bean curd sauce
- 2 cubes, about 35 g red fermented bean curd
- 1 tbsp light soy sauce
- 1 tsp sugar
- 300 ml water
- 1 tbsp neutral cooking oil
02
Tools
- knife and board
- two soaking bowls
- colander
- small bowl
- wok with lid
- spatula
- measuring cup
03
Steps
Step 1
Soak bean curd sticks
Soak dried bean curd sticks in clean water about 30 minutes until pliable; drain.
Step 2
Soak noodles
Soak glass noodles separately in clean water about 10 minutes; drain. Do not reuse bean curd soaking water.
Step 3
Wash and cut vegetables
Wash and cut napa cabbage into sections; halve shiitake, peel and thinly slice carrot, and slice ginger.
Step 4
Rinse wood ear
Wash fresh black wood ear under running water, drain and tear into suitable pieces.
Step 5
Cut bean curd sticks
Cut soaked bean curd sticks into about 5 cm lengths; drain tofu puffs.
Step 6
Mix red curd sauce
Mash red fermented bean curd in a small bowl; mix in soy sauce, sugar and 100 ml water.
Step 7
Sizzle ginger
Heat oil in a wok over medium heat and stir-fry ginger slices about 30 seconds.
Step 8
Stir-fry firm vegetables
Add carrot, shiitake and wood ear; stir-fry about 3 minutes.
Step 9
Add cabbage and soy
Add napa cabbage, bean curd sticks and tofu puffs; stir-fry about 2 minutes until cabbage softens slightly.
Step 10
Pour in sauce
Pour in red curd sauce and remaining 200 ml water; stir and bring to a boil.
Step 11
Cover and braise
Cover, lower to medium-low heat and braise about 10 minutes until vegetables are cooked and bean curd sticks are soft.
Step 12
Add noodles and serve
Add drained glass noodles and toss about 3 minutes until cooked and saucy; serve hot in a bowl.
Common mistakes
- Noodles added too early absorb all the sauce. Unsoaked bean curd stays tough. Red bean curd is salty, so do not add extra salt first.
Tips
Use fresh black wood ear. If substituting dried wood ear, follow Hong Kong CFS safe-soaking advice and discard any with slime or off-odours. Red bean curd and soy sauce contain soy; check brands for gluten.
