Plant-based eating in the U.S. is defined by alt-meat.
One writer wants to expand that definition with this recipe for Buddha’s delight, aka lo han jai.
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Whether driven bypersonal health or environmental concerns, its undeniable that American consumer tastes have shifted towards plant-based eating.
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(Thedominance of alt-meatwas one of Well+Goods 2020 Wellness Trends for a reason.)
What the rise of plant-based eatingdoesntdo, however, is encourage Americans to eat outside of their comfort zone.
Of course, communities of color have been eating plant-based food for centuries.
They just didnt have the stamp of approval from a 21st-century white person calling it plant-based.
Its long past overdue for plant-based eating in the U.S. to mean more than alt-American standards.
In that spirit, consider this recipe for Buddhas Delight, also known as lo han jai in Cantonese.
If using lily flowers, soak in a separate bowl, pouring boiling water on top.
Cover and let cool to room temperature.
When dried ingredients turn soft, drain and refrigerate before use.
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Slice the softened bean curd sheets into half-inch thick strips.
Thirty minutes before cooking: Soak the mung bean noodles in cold water until they soften.
Drain for later use.
Caramelize the ginger for about 30 seconds, taking care not to let it burn.
Stir to mix, adding the Shaoxing wine.
Once the mixture has wilted somewhat, add the Napa cabbage and other vegetables, if using.
Combine everything, cover the pan, and cook for 6 minutes at medium high, stirring occasionally.
To finish, uncover the pan and turn the heat to high.
Add the soft mung bean noodles, which will absorb the sauce.
Continue to stir until most liquid has evaporated.
Transfer to a serving dish, and serve with white or brown rice.
*available in most Chinese supermarkets or specialty cooking websites
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