Buddha's Delight (Lo Han Jai 羅漢齋): Vegetarian Lunar New Year Clay Pot

Soak the dried ingredients — this can be done 1–2 hours ahead. Place dried shiitake mushrooms in a bowl and cover generously with cold water (about 2 cups / 480 ml). Soak 30–45 minutes until fully plump. In separate bowls, soak dried lily buds and wood ear fungus in warm water for 20–25 minutes each. Soak dried tofu skin in warm water for 20 minutes until pliable. Soak glass noodles in cold water for 10 minutes exactly — no longer.

Prep the soaked ingredients. Squeeze excess water from shiitakes; trim and discard stems. Halve or quarter caps if large. Strain the shiitake soaking water through a fine-mesh sieve lined with a paper towel into a bowl; set aside — this is your flavor backbone. Pinch the tough brown tip from each lily bud and tie each one in a loose knot, or simply trim. Tear wood ear into bite-size pieces, discarding any tough knobby centers. Cut tofu skin into 5–8 cm (2–3 inch) pieces.

Prep the fresh and canned ingredients. Peel lotus root and slice into 5 mm (¼-inch) rounds; rinse under cold water briefly and keep submerged to prevent browning. Drain bamboo shoots; slice into thin half-moons if whole. Halve water chestnuts. Drain ginkgo nuts. If using canned chestnuts, drain and set aside; if using pre-cooked dried chestnuts, blanch for 5 minutes in boiling water. Cut napa cabbage into 5 cm (2-inch) squares, keeping leafy tops separate from the thicker stem pieces. Halve fried tofu puffs if large. Keep glass noodles in their soaking water until needed. If using fermented red tofu, mash 1 cube with a fork into a smooth paste.

Build the flavor base. Heat 2 tablespoons of neutral oil in a large clay pot, Dutch oven, or heavy-bottomed wok over medium heat. If using fermented red tofu, add the mashed paste and cook for 1–2 minutes, pressing it into the oil and stirring until fragrant and the red color blooms throughout the oil. This is the moment that transforms the sauce from clean and vegetable-forward to deep, funky, and unmistakably Cantonese. If omitting, proceed directly.

Add the shiitake mushrooms to the pot and stir-fry for 2 minutes until lightly golden at the edges. Add lotus root, bamboo shoots, water chestnuts, and chestnuts. Stir to coat everything in the oil. Pour in the strained shiitake soaking water (about 1¼ cups / 300 ml) and top up with water or vegetable stock if needed to nearly submerge the vegetables — about ½ cup more. Add vegetarian oyster sauce, light soy sauce, dark soy sauce, sugar, and white pepper. Stir well. Bring to a gentle boil, reduce heat to a lively simmer, cover, and cook for 10–12 minutes.

Lift the lid and add lily buds, wood ear fungus, and tofu skin. Stir to fold everything into the braising liquid. Cover and cook for another 8–10 minutes. Check occasionally and add a splash of water if the liquid is reducing too quickly — you want a generous, slightly thickened sauce, not a dry stir-fry. The tofu skin should be very tender and sauce-saturated; the wood ear should be pliable but still have a satisfying snap when bitten.

Add ginkgo nuts, the thicker napa cabbage stem pieces, and fried tofu puffs. Stir gently and cook uncovered for 3 minutes. The tofu puffs will absorb braising liquid and puff up further. Then add the leafy cabbage pieces and the drained glass noodles. Fold them carefully into the braise using a wide spatula or tongs — do not stir vigorously or the noodles will tangle and break. Cook for 3–4 minutes until the noodles are translucent and silky, having absorbed the sauce. They should be tender but hold their shape. If they are starting to disappear into the sauce, remove the pot from heat immediately.

Remove from heat. Drizzle sesame oil over the surface and fold once, gently. Taste: the dish should be savory, rounded, and subtly sweet. Adjust with a few drops of light soy for salt, or a drop of dark soy for deeper color. Serve directly from the clay pot if using one — the clay retains heat and keeps everything warm at the table. Lo Han Jai is served as one of several dishes on New Year's Day, though it is good enough to eat on its own. Leftovers reheat beautifully the next day with a splash of water to loosen the sauce.