Shiitake & bean curd stick Buddhist delight over brown rice
Shiitake, bean curd sticks and napa cabbage braised with fermented red bean curd over brown rice — make it the night before as a lunchbox.
- 45 min
- Serves 2
- Braise
- Easy
Why it suits you: A Balanced constitution simply follows the season. Major Cold is the time to move from rich tonics to gentle nourishment, and before the New Year feasting a bowl of lo hon jai gives plant protein, mushrooms and vegetables — warming but never greasy.
Method
Prep 20 min · Cook 25 min- 1Soak the shiitake, wood-ear and bean curd sticks in warm water for 30 minutes until soft. Halve the mushrooms and keep the soaking water; snip the bean curd sticks into lengths.
- 2Cut the cabbage into large pieces and slice the carrot. Soak the vermicelli until soft and snip it shorter.
- 3Heat a little oil in a wok, fry the ginger until fragrant, then mash in the red bean curd and stir-fry briefly. Add the shiitake and carrot and toss.
- 4Add the cabbage, bean curd sticks, wood-ear and 300 ml of the mushroom water. Bring to the boil, then braise on medium-low heat for 15 minutes until the cabbage is soft.
- 5Add the vermicelli and soy sauce and cook for 3 minutes until the noodles soak up the sauce, then spoon over the brown rice.
Cautions
- Red bean curd and soy sauce are salty — if you have high blood pressure or are cutting salt, use half a cube.
Chef's tips
- Lunchbox: braise the night before and refrigerate; reheat with the rice for 2–3 minutes — the cabbage tastes even better the next day.
- Want more protein? Add a few fried tofu puffs to the braise.
The TCM view
Shiitake is sweet and neutral and supports qi and digestion; bean curd sticks are sweet and neutral and nourish the stomach; napa cabbage is sweet and neutral and keeps the bowels moving; wood-ear is sweet and neutral and gently moves blood. Ginger is pungent and warm and warms the middle. Mild and slightly warm, nourishing without heaviness — the Major Cold shift towards spring.
