Luo Han Zhai – 罗汉斋

Here’s a treat and a recipe for our friends celebrating Vesak Day tomorrow!

Luo Han Zhai is a vegetarian dish known to many of us here – whether you’re buddhist or not, it’s a yummy treat that goes perfect with a bowl of steamed rice. Using chinese cabbage, carrots, mushrooms, and a whole lot more, there is a contrast in texture when you mix the vegetables, beancurd, and tofu puff all together!

A treat for the whole family, and a dish on it’s own. Time to get cooking!

#themeatmensg #simple #delicious #vegetarianrecipes #vesakday

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  • Servings: 4

  • Time: 45 minutes

  • Skill: Easy


  1. 600g Chinese cabbage (quartered and cut into 5cm lengths)

  2. 50g sliced carrots

  3. 20g dried Chinese mushrooms

  4. 8g black fungus

  5. 10g dried lily bulbs

  6. 20g tang hoon

  7. 30g tofu puffs

  8. 50g fried beancurd sheets

  9. 5g fatt choy

  10. 50g snow peas

  11. 20g fresh ginkgo nuts

  12. 30g fermented red beancurd

  13. 1 tbsp vegetarian mushroom oyster sauce

  14. 1 tsp sesame oil

  15. ¼ tsp pepper

  16. 300ml water

  17. ¾ tsp salt

  18. 3 tbsp oil


  1. Soak 20g dried Chinese mushrooms in water until softened. Cut away the stems.

  2. Soak 8g black fungus until it blooms. Discard the hard bits. Cut into bite size pieces.

  3. Soak dried lily bulb in water for 5 minutes. Drain and tie each one into a knot.

  4. Soften tang hoon and fatt choy separately in water. Drain. Set aside.

  5. In a wok, heat 3 tbsp oil and fry the fermented red beancurd mixture until fragrant.

  6. Tumble in the soaked Chinese mushrooms and black fungus, fry for 30 seconds.

  7. Add in Chinese cabbage, sliced carrots, dried lily bulb, tang hoon, tofu puffs, fried beancurd sheets, fatt choy, fresh ginkgo nuts and 300ml water.

  8. Give it a good mix, season with 1 tbsp vegetarian mushroom oyster sauce, 1 tsp sesame oil, ¼ tsp pepper and ¾ tsp salt.

  9. Let it braise for 3 minutes before adding the snow peas.

  10. Dish out when the snow peas are cooked, around one minute.

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