Stir-fried Lo Han Tsai with Fermented Red Bean Curd 腐乳炒羅漢齋

A vibrant vegetarian stir-fry featuring an assortment of fresh and dried vegetables, infused with the rich, umami flavor of fermented red bean curd. This wholesome dish is fragrant, flavorful, and wonderfully satisfying.

Nutrition (per serving)

Ingredients

• 100g dried shiitake mushrooms, rehydrated and sliced
• 50g dried wood ear mushrooms, rehydrated and sliced
• 50g glass noodles, rehydrated and cut into segments
• 2 tbsp cooking oil
• 2 cloves garlic, minced
• 1 large carrot, sliced thinly
• 100g snow peas, trimmed
• 100g bamboo shoots, sliced
• 300g napa cabbage, cut into 2-inch pieces
• 2 cubes (approx. 30g) red fermented bean curd (南乳)
• 1 tbsp Shaoxing wine
• 1 tsp sugar
• 1/2 tsp white pepper
• 150ml mushroom broth or water
• 1 tbsp cornstarch mixed with 2 tbsp water (for slurry)

Steps

1. Prepare all dried ingredients: rehydrate shiitake mushrooms, wood ear mushrooms, and glass noodles according to package instructions. Slice mushrooms and wood ear; cut glass noodles into shorter segments.
2. In a small bowl, mash red fermented bean curd with Shaoxing wine, sugar, and white pepper. Set aside.
3. Heat cooking oil in a large wok over high heat. Add minced garlic and stir-fry until fragrant.
4. Add sliced carrots, shiitake mushrooms, wood ear mushrooms, snow peas, and bamboo shoots. Stir-fry for 2-3 minutes.
5. Add napa cabbage and the mashed fermented bean curd mixture. Stir-fry for another 2 minutes until cabbage starts to wilt.
6. Pour in mushroom broth (or water) and bring to a simmer. Cover and let it cook for 3-5 minutes to allow flavors to meld.
7. Add rehydrated glass noodles to the wok. Stir gently to incorporate.
8. Stir in the cornstarch slurry. Cook for another 1-2 minutes until the sauce thickens and coats all ingredients. Serve hot.

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