Buddha’s Delight (Lo Hon Jai) is a traditional Chinese vegetarian dish deeply rooted in Buddhist culture and practices. Traditionally enjoyed by Buddhist monks who follow a vegetarian diet, the dish embodies principles of mindfulness, balance, and simplicity. Over the years, this delicious and nutrient-packed dish has become loved worldwide and is now a popular vegetarian option in Chinese restaurants. Its versatility allows for endless variations to suit personal tastes and dietary preferences while maintaining the essence of its wholesome and nourishing nature.

The dish typically consists of a combination of vibrant vegetables such as bok choy, carrots, and napa cabbage, alongside vegetarian ingredients like tofu, shiitake mushrooms, wood ear fungus, bamboo shoots, water chestnuts, and glass noodles. These ingredients are simmered or stir-fried gently in a flavorful, umami-rich sauce until tender, creating a dish that is satisfying and packed with nutrients. Traditionally, the base sauce used in Buddha’s Delight includes soy sauce. However, in my version, I substitute soy sauce with miso paste, which retains the deep, savoury flavour but has a healthier sodium profile. Dr Michael Greger of NutritionFacts.org highlights that, unlike other salty products, miso does not have the same detrimental effects on health, making it an excellent alternative for enhancing flavour without risking increased blood pressure.

Health Benefits of Buddha’s Delight:

1. Rich in Nutrients: The dish is packed with colourful vegetables, each bringing its unique vitamins, minerals, and antioxidants. Carrots provide beta-carotene for eye health, while mushrooms are rich in B vitamins and immune-boosting compounds.
2. High in Fibre: With plenty of vegetables, the dish is a great source of dietary fibre, which supports healthy digestion, helps regulate blood sugar, and promotes feelings of fullness, making it a nutritious option for weight management.
3. Low in Fat: Buddha’s Delight is naturally low in fat, especially when cooked without oil or with minimal healthy fats. Its base ingredients, including miso paste, vegetables, and tofu, contribute hardly any saturated fats, making it heart-healthy.
4. Plant-Based Protein: Tofu, bean curd skin, and mushrooms are excellent plant-based protein sources. This makes the dish perfect for vegetarians and vegans as a hearty, protein-rich meal.
5. Supports Heart Health: The dish reduces unnecessary sodium levels by replacing soy sauce with miso paste. Miso, unlike traditional table salt or high-sodium soy sauce, has been shown to have minimal effects on blood pressure while also contributing probiotics that support gut microbiome health.
6. Boosts Immunity: Ingredients like mushrooms and miso are known to support the immune system with their prebiotic and bioactive compounds.
7. Promotes Energy and Vitality: Glass noodles made from mung beans provide a good source of carbohydrates to keep energy levels stable. Meanwhile, the vegetables’ plethora of vitamins and minerals promotes overall vitality and well-being.

Combining the health benefits of these nutrient-dense ingredients with a lighter miso-based sauce, this version of Buddha’s Delight stands out as a nourishing, flavorful, and guilt-free meal. Whether served as a main dish or a side, Buddha’s Delight remains a celebration of vibrant plant-based eating and an excellent addition to any healthy lifestyle.

BUDDHA’S DELIGHT (LO HON JAI)

Catherine Barclay

Buddha's Delight (Lo Hon Jai) is a traditional Chinese vegetarian dish often enjoyed during Buddhist celebrations and Lunar New Year. It features an assortment of stir-fried or braised vegetables, tofu, and sometimes bean curd skin, mushrooms, and glass noodles. The dish emphasizes harmony, balance, and simplicity, embodying Buddhist principles of vegetarianism and mindfulness. It's light, healthy, and flavorful, appealing to a wide range of tastes.

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Course Main Course

Cuisine Chinese

Ingredients

  

• 3 small bok choy separated, and leaves halved
• ½ bunch vermicelli soaked for five minutes
• 6 shiitake mushrooms sliced thinly
• 4 oyster mushrooms sliced thinly
• 10 enoki mushrooms
• 5 tofu balls halved
• 8 dried wood ear mushrooms presoaked in hot water
• 12 snow peas cut into halves
• 4 baby corn sliced lengthways
• 2 cloves garlic minced
• 2 tbsp grated fresh ginger
• 2 tbsp miso paste
• 1 tsp cornflour dissolved in cold water
• 1 cup veggie stock

Instructions

 

• In a large pot, bring a small amount of the stock to boil and then blanch the bok choy just enough to soften but not to make them shrivel up, transfer out and set aside.
• Use the stock to fry the garlic and ginger. Next, add all the mushrooms and fry for 1 min until almost soft.
• Add the remaining stock with the tofu and vermicelli, and simmer for one minute.
• Place in the bok choy, snow peas and corn, then pour through the dissolved cornflour and allow the liquid to thicken.
• Serve hot.

Keyword enoki, lo han jai, mushrooms, plant-based, shiitake, vegan, wfpb

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