About the Recipe
A fibre-rich vegetarian dish to start the year with intention, tradition, and nourishment.
In many Chinese homes, the first meal of the Lunar New Year is vegetarian—a symbol of purification, compassion, and a fresh beginning rooted in kindness.
Growing up, my family always served Loh Han Zhai, or Buddha’s Delight—a dish that brings together an abundance of vegetables, mushrooms, and textures, each with its own meaning of peace, fortune, or longevity.
This version honours the tradition while gently supporting your health goals too.
By adding more dried mushrooms and black fungus, we boost both flavour and fibre—making this dish naturally satisfying, light, and perfect if you're looking to reset after the festive build-up.
✨ One serving gives you 5g of fibre for just 220 calories—grounding, delicious, and light enough to leave room for a little treat too.
Whether you're observing tradition or just looking for a nourishing way to start the year, this dish is a beautiful reminder that food can be both meaningful and mindful.
Ingredients
Main
350g Wombok
30g black fungus
60g shitake mushrooms
60g fried beancurd
100g Vermicelli
Sauce
3 tsp fermented red beancurd
1 tbsp olive oil
5 garlic cloves
1 tsp mushroom powder (optional)
Preparation
Step 1
Soak the black fungus, mushrooms and vermicelli separately in hot water for 20 minutes.
Step 2
Stir fry garlic, mushrooms, black fungus and wombok with oil until they are cooked.
Step 3
Add in fermented red beancurd and mix it evenly with the veggies. Assess the saltiness before adding the mushroom powder.
Step 4
Add in the softened vermicelli.
Step 5
Serve it with crushed fried beancurd sprinkled on top.