Lohan Mixed Vegetables
Commonly known as Buddha’s Delight or lo han jai, this vegetarian dish is eaten on the first day of the Chinese New Year. I’ve turned it into an everyday dish using some of my favorite vegetables with miso paste added for a truly delicious sauce!
Servings Prep Time
4-6servings 15minutes
Cook Time
Servings Prep Time
4-6servings 15minutes
Cook Time
  • 1tbsp vegetable oil
  • 3tbsp minced Garlic(3 medium cloves)
  • 3 green onionswhite parts finely chopped, green parts cut into 2-inch (5-cm) pieces
  • 2tbsp white miso
  • 1 large carrotpeeled and cut into 1-inch-thick (2.5-cm) pieces
  • 4oz fresh or rehydrated* black mushroomshalved (save the mushroom soaking water if using dried), 120 g
  • 8oz Chinese cabbagecored and cut into 2-inch (5-cm) squares, 225 g
  • 8oz Firm tofucut into 1-inch (2.5-cm) squares or triangles 2 dried tofu sheets, broken into 2-inch pieces, soaked for 15 minutes in warm water and drained, 225 g
  • 2oz spoons soy sauce60 g
  • 1tsp sugar
  • 1/2tsp fine sea salt
  • 1 small bundle mung bean noodles cut into shorter pieces1 ounce/30 g
  • 1cup mushroom soaking water or water
  • 1tsp sesame oil
  1. Select SAUTÉ and set to MEDIUM/NORMAL. Add the vegetable oil. When the pot is hot, add the garlic and the white portions of the green onions. Stir and cook until fragrant, 30 seconds. Add the miso paste and stir and cook for 30 seconds. Add the carrot, cabbage and mushrooms, stirring between each addition. Stir and cook for 1 minute. Press CANCEL.
  2. Add the soy sauce, sugar and mush-room water. Stir to mix, scraping the bottom of the pot to remove any cooked-on bits and avoid the BURN warning.
  3. Add the tofu skin and mung bean noodles and mix everything together. Make sure the noodles are covered. Lock the lid. Select PRESSURE COOK/MANUAL and set the pressure to HIGH for 2 minutes. Make sure the steam release valve is sealed. Once pressurized (8 to 10 minutes), the cook cycle will start. When the timer beeps, manually release the pressure. When the float valve drops, press CANCEL and open the lid.
  4. Add the sesame oil and remaining green onions. Stir for 1 to 2 minutes until the sauce reduces a little. There should be some sauce left, and it will thicken on standing. Serve immediately with steamed rice.
Recipe Notes

NOTES: White miso or shiro miso is made from soybeans that have been fermented with a large percentage of rice. The actual resulting color can range from white to light beige, and the miso has a definite sweet taste. Use more soy sauce or salt if you prefer not to use it.

Other than Chinese cabbage, bok choy, chrysanthemum greens or other leafy Chinese greens would be great in this dish. Snow peas too!

If you can’t find dried tofu sheets, use more firm tofu or tofu puffs.


Rinse then soak the mushrooms in warm water for at least 30 minutes. If you can plan ahead, soak them for 8 hours or more. When the caps are tender, pluck them out and squeeze out the excess water with your hands. Save the soaking water to use in your recipe.