Vegan Buddhist Delight (Lo Han Jai) ft. my Chinese Grandma

Hope YOU are having a good start to your NEW YEAR. Here is a yummy dish with vegetables. You can really add whatever you like to it. HEALTH IS WEALTH The following ingredients have no exact measurements. I did my best to translate some of the dried ingredients. You can find most of them in a Chinese supermarket. Ingredients: Wood Ear Mushroom Napa Cabbage Deep Fried Tofu or tofu Cellophane noodles Lotus root Eggplant Lily Flower Dried Mushrooms Seasonings: Fermented Bean Curd Rose Wine (Any Wine) Sugar Oyster Sauce Procedure: Clean and soak the wood ear mushroom in water and remove any dark dry spots. Popo likes to wash them with cornstarch to remove some of the dirt. Then cut the wood ear mushrooms and boil them for roughly 5 mins, then set aside to cool. Cut and wash the Napa cabbage. Cut the tofu, you can use fresh tofu too. Peel the lotus root and cut into small pieces and give it a quick wash. Cut the eggplant. With the dried lily flowers Popo likes to soak them in water and then knot them for texture. Rehydrate, cut, and cook the dried mushrooms. Soak the cellophane noodles in water. When all the ingredients are all pre-cut and washed in a large pan with some oil, add the fermented bean curd and some wine to the pan. Then add your lotus root first followed by the Napa cabbage. Then you can add everything else and stir fry. You can add sugar and oyster sauce to taste. Lastly add the cellophane noodles and a quarter cup of water to cover. Cook for another 2-3 min. ENJOY! Tiktok https://www.tiktok.com/@michael.nicas... IG   / michael.nicastro   #chinesefood #buddha'sdelight #chinesecooking