Buddha's Delight (Luohan Zhai — 罗汉斋)

Ingredients

• 200g shiitake mushrooms, thick caps, halved
• 150g button mushrooms, halved
• 100g wood ear fungus, rehydrated, torn into bite-sized pieces
• 80g ginkgo nuts, blanched, peeled
• 60g lotus root, peeled, sliced into half-moons
• 50g lily bulb, fresh or rehydrated, separated into petals
• 40g dried shiitake mushrooms, rehydrated, stems discarded
• 30g Chinese chestnuts, roasted, halved
• 3 tbsp neutral oil
• 6 cloves garlic, smashed
• 3 slices fresh ginger, 5mm thick
• 2 scallions, white and green parts separated, cut into 3cm lengths
• 30ml Shaoxing wine
• 60ml vegetable stock
• 20ml soy sauce
• 10ml sesame oil
• 5ml white vinegar
• 2g salt
• ½ tsp white pepper
• 1 tsp sugar
• 10g cornstarch + 20ml water, slurry

Method

1. 1
   Heat 3 tbsp oil in a wok over high heat; add garlic and ginger, stirring for 30 seconds until fragrant, then discard aromatics.
2. 2
   Working in batches, sear fresh shiitake caps and button mushrooms for 2–3 minutes per side until golden; set aside.
3. 3
   Add rehydrated wood ear fungus, ginkgo nuts, and lotus root to the wok; stir-fry for 2 minutes, then return mushrooms to the wok.
4. 4
   Pour in Shaoxing wine to deglaze; add stock, soy sauce, sesame oil, vinegar, salt, sugar, and white pepper.
5. 5
   Bring to a simmer; add lily bulb petals, dried shiitake pieces, and chestnuts; cook covered for 8–10 minutes until vegetables are tender.
6. 6
   Stir cornstarch slurry into the sauce and cook for 1 minute until lightly thickened; fold in scallion greens and serve hot or at room temperature.