Luo Han Zhai
The Meatmen
May 9, 2017
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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Ingredients
Adjust Servings
| 600g Chinese cabbage (quartered and cut into 5cm lengths) | |
| 50g sliced carrots | |
| 20g dried Chinese mushrooms | |
| 8g black fungus | |
| 10g dried lily bulbs | |
| 20g tang hoon | |
| 30g tofu puffs | |
| 50g fried beancurd sheets | |
| 5g fatt choy | |
| 50g snow peas | |
| 20g fresh ginkgo nuts | |
| 30g fermented red beancurd | |
| 1tbsp vegetarian mushroom oyster sauce | |
| 1tsp sesame oil | |
| ¼tsp pepper | |
| 300ml water | |
| ¾tsp salt | |
| 3tbsp oil |
Directions
1.
Soak 20g dried Chinese mushrooms in water until softened. Cut away the stems.
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2.
Soak 8g black fungus until it blooms. Discard the hard bits. Cut into bite size pieces.
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3.
Soak dried lily bulb in water for 5 minutes. Drain and tie each one into a knot.
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4.
Soften tang hoon and fatt choy separately in water. Drain. Set aside.
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5.
In a wok, heat 3 tbsp oil and fry the fermented red beancurd mixture until fragrant.
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6.
Tumble in the soaked Chinese mushrooms and black fungus, fry for 30 seconds.
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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.
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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.
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9.
Let it braise for 3 minutes before adding the snow peas.
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10.
Dish out when the snow peas are cooked, around one minute.
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