Buddha’s Delight 羅漢齋

Buddhist Delights 羅漢齋Buddhist Delights 羅漢齋


  • 6 oz (185 g) fresh ginkgo nuts, crack, clean and peel;
  • 8 oz (250 g) beach mushrooms, cut out bottom, clean and dry;
  • 8 oz (250 g) enoki mushrooms, cut out bottom, clean and dry;
    Can replace with mushrooms of your choice;
  • 10 pieces canned baby corns;
  • 10 quail eggs, hard boil and peel;
  • 2 oz (65 g) dry bamboo shoots, soak and clean;
  • 12 oz (375 g) Chinese broccoli, clean and cut in an 30˚ angle;
  • 2 oz (65 g) ginger, peel and cut into small triangle;
  • 5 tablespoons canola/vegetable oil;
  • Sea salt.

For thickening sauce

  • 1 teaspoon cornstarch;
  • 1/2 teaspoon cane sugar;
  • 1 tablespoon Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket);
  • 1 tablespoon dark soy sauce;
  • 1/4 cup water.


Serving for 2

  1. Cook peeled ginkgo nuts in boiling water for 5 minutes;
  2. Drain and set aside;
  3. Add 1 1/2 tablespoons of canola/vegetable oil to wok/large pan on medium high heat;
  4. Add hard boiled quail eggs and gently roll them around until golden brown;
  5. Take them out and set aside;
  6. Add 1/2 teaspoon sea salt;
  7. Stir fry Chinese broccoli for 2 minutes;
  8. Take them out and set aside;
  9. Add 2 tablespoons of canola/vegetable oil;
  10. Cook ginger until translucent and set aside;
  11. Stir fry baby corns for 2 minutes and set aside;
  12. Add 1 1/2 tablespoons vegetable/canola oil and 1/4 teaspoon sea salt;
  13. Stir in beach mushrooms, then enoki mushrooms and then bamboo shoots;
  14. Top with ginkgo nuts and baby corns;
  15. Turn to high heat, stir thickening sauce well and add to middle;
  16. Serve hot when it comes back to a boil.

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