The Ultimate Modern Buddha’s Delight

A Fresh Twist on Tradition: My Modern 12-Ingredient Buddha’s Delight ( Lo Hon Zai 羅漢齋 )

If there is one vegetarian/vegan dish that truly represents Lunar New Year, it must be Buddha’s Delight — Lo Han Jai.

Growing up, after our lavish Lunar New Year’s Eve reunion dinner, my mother would always insist that we eat vegetarian meals on the first and fifteenth days of the new year. And without fail, Buddha’s Delight would be the centrepiece of that table.

Later, when I had my own family, even before we embraced a vegan lifestyle, I continued this tradition. On the first and fifteenth days of Lunar New Year, I would cook this meaningful dish for my loved ones, just as my mother had done for us.

When my children were young, they were fascinated by this colourful medley of ingredients and would often ask about its origins. I would share with them the stories and folklore passed down through generations; stories of faith, gratitude, and blessings.

The Origins of Buddha’s Delight

Buddha’s Delight is a classic Chinese vegetarian dish with a history dating back over a thousand years to the Song Dynasty.

The earliest written record appears in Pingzhou Ketan (萍洲可談) by Zhu Yu around 1119 AD. It documents how merchant guilds in Guangzhou prepared vegetarian feasts for monks, praying for safe sea voyages. These offerings became known as “Lo Han Jai.”

The term “Lo Han” comes from the Sanskrit Arhat, referring to enlightened disciples of the Buddha. Traditionally, the dish features 18 ingredients, symbolising the gathering of the Eighteen Arhats.

During the Qing Dynasty, Emperor Qianlong’s fondness for the dish helped popularise it beyond temples, bringing it into imperial kitchens and eventually into family homes.

Today, it remains an essential dish during Lunar New Year, especially on the first and fifteenth days ; symbolising purity, virtue, and good fortune.

Tradition and Changing Palates

Traditional Buddha’s Delight is a labour of love, often requiring 18 ingredients and meticulous preparation.

I’ve streamlined the recipe to 12 accessible ingredients, focusing on a balance of deep umami, vibrant colours, and satisfying textures.

The Modern Makeover: 12 Ingredients, Maximum Flavour

• The Flavour Powerhouses: I use Morel mushrooms (羊肚菇) and Dried Shiitakes (乾冬菇) to provide that intense, earthy depth that replaces the need for heavy fermented sauces.
• The Texture Heroes: Cloud fungus (雲耳) and King Oyster mushrooms (鮮杏鮑菇) offer a delightful “crunchy-soft” contrast.
• The Crowd-Pleasers: White Shimej mushrooms (白玉菇) and Canned Straw mushrooms (草菇) are not only delicious but look adorable on the plate!
• The Sauce Soaker: Fried Beancurd Skin (腐皮) is the secret weapon, it acts like a sponge, soaking up the savoury juices to give you a “juicy burst” in every bite.
• The Fresh Crunch: A vibrant mix of Courgette, Sweet Peas, Carrots, Asparagus, and Ginger ensures the dish stays bright, healthy, and visually stunning.

Why Your Family Will Love It?

Every ingredient retains its individual snap and bright colour even after cooking, making it a beautiful centerpiece for your reunion table. It’s a dish that respects tradition while embracing the way we eat today: light, nutritious, and inclusive.

Whether you are cooking for yourself, your vegan / vegetarian family members or friends, or simply want a healthy, symbolic start to the Year of the Horse, this modern Buddha’s Delight is a guaranteed hit.

The Ultimate Modern Buddha’s Delight

Ingredients :

6 dried Shiitake mushrooms

30g Morel mushrooms

10g cloud fungus

60g Fried beancurd skin rolls

150g King oyster mushrooms

½ can of straw mushrooms

150g White Shimeji mushrooms

100g Courgette

100g Carrots

100g Asparagus

100g Sugar snap peas

A thumb-sized piece of ginger

1 red chilli (optional) 

Stir-fry Seasoning :

½ tsp salt

½ tsp white pepper

1 tsp mushroom seasoning 

1 tsp sugar

1 tbsp light soy sauce

1 tbsp vegan oyster sauce

I tbsp sesame oil

(Mix the above in a bowl)

2 tbsp cooking wine

1 measuring cup mushroom soaking water

Slurry:

1tbsp corn starch 

1 tbsp water 

Method :

1. Begin by soaking the dried Shiitake mushrooms in warm water for ten minutes to soften. Discard this initial water, rinse them, and then soak in fresh warm water for two hours. Be sure to save this soaking liquid. After soaking, slice the mushrooms into thick pieces, being careful not to squeeze out the flavorful juices from within. 

2. Gently wash the Morel mushrooms and soak them in cold water for thirty minutes, reserving the soaking water once finished. Soak the cloud fungus in hot water for thirty minutes, then rinse, trim away any hard stems, and tear into bite-sized pieces. 

3.  For the fried beancurd skin, soak in hot water for an hour before discarding the water and boiling them in fresh water for ten minutes, then drain. Rinse and drain the canned straw mushrooms. Slice the king oyster mushrooms into even pieces. For the white Shimeji mushrooms, trim the base, separate the stalks, and wash thoroughly. 

4. Prepare the fresh vegetables by peeling and slicing the courgette and carrots. Remove the woody ends of the asparagus and cut into sections. De-string the sugar snap peas, then wash and drain all vegetables. 

5. Finely mince the ginger and, if using, deseed and slice the red chilli. 

6. Bring a large wok of water to a boil with a pinch of salt and a splash of oil. Blanch the cloud fungus, king oyster mushrooms, carrots, courgette, and asparagus for two minutes. Drain and set aside to cool. 

7. In the same manner, blanch the sugar snap peas for about one minute, followed by the straw mushrooms and white Shimeji mushrooms for another minute. Drain everything well. 

8. Heat a large wok over medium heat with a little oil. Sauté the ginger and chilli until the aroma fills the kitchen. Add the Shiitake mushrooms, Morel mushrooms, and beancurd skin. Stir-fry briefly before splashing in the cooking wine. Lower the heat and allow the mushrooms and beancurd to gently stew in their own juices for five minutes. 

9. Increase the heat to medium-high. Return the blanched cloud fungus, king oyster mushrooms, carrots, courgette, and asparagus to the wok. Toss briefly, then add the straw mushrooms and white Shimeji mushrooms. Pour in the prepared seasoning sauce and stir-fry quickly to ensure everything is evenly coated, then add the blanched sugar snaps. 

10. Pour in a small bowl of the reserved mushroom soaking water and stir in the cornflour slurry. Toss everything one final time until the sauce thickens and the dish is heated through. Avoid overcooking at this stage to ensure the green vegetables retain their bright, beautiful shine. Arrange on a large dish and serve immediately. 

Buddha’s Delight may not be the most extravagant dish on the New Year table, but it is often the most heartfelt.

In the delightful harmony of its ingredients, we are reminded that abundance can be found through compassion, balance, and gratitude for the simple nourishment we share.

A humble dish, perhaps, yet one filled with blessings for the year ahead.