Luo Han Zhai

45 minutes



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

3 from 1 Review


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



Soak 20g dried Chinese mushrooms in water until softened. Cut away the stems.
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Soak 8g black fungus until it blooms. Discard the hard bits. Cut into bite size pieces.
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Soak dried lily bulb in water for 5 minutes. Drain and tie each one into a knot.
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Soften tang hoon and fatt choy separately in water. Drain. Set aside.
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In a wok, heat 3 tbsp oil and fry the fermented red beancurd mixture until fragrant.
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Tumble in the soaked Chinese mushrooms and black fungus, fry for 30 seconds.
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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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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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Let it braise for 3 minutes before adding the snow peas.
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Dish out when the snow peas are cooked, around one minute.
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1 Comment

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    Trina Caldeira

    Everything is very open with a clear explanation of the issues. It was definitely informative. Your website is very helpful. Many thanks for sharing!

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