Luo Han Zhai

Mains

Easy Level:

Cook Time:

Servings:

4

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

Ingredients

Adjust Servings
US / Metric
0.00
g
g
Chinese cabbage (quartered and cut into 5cm lengths)
0.00
g
g
Chinese cabbage (quartered and cut into 5cm lengths)
0.00
g
g
sliced carrots
0.00
g
g
sliced carrots
0.00
g
g
dried Chinese mushrooms
0.00
g
g
dried Chinese mushrooms
0.00
g
g
black fungus
0.00
g
g
black fungus
0.00
g
g
dried lily bulbs
0.00
g
g
dried lily bulbs
0.00
g
g
tang hoon
0.00
g
g
tang hoon
0.00
g
g
tofu puffs
0.00
g
g
tofu puffs
0.00
g
g
fried beancurd sheets
0.00
g
g
fried beancurd sheets
0.00
g
g
fatt choy
0.00
g
g
fatt choy
0.00
g
g
snow peas
0.00
g
g
snow peas
0.00
g
g
fresh ginkgo nuts
0.00
g
g
fresh ginkgo nuts
0.00
g
g
fermented red beancurd
0.00
g
g
fermented red beancurd
0.00
tbsp
tbsp
vegetarian mushroom oyster sauce
0.00
tbsp
tbsp
vegetarian mushroom oyster sauce
0.00
tsp
tsp
sesame oil
0.00
tsp
tsp
sesame oil
0.00
tsp
tsp
pepper
0.00
tsp
tsp
pepper
0.00
ml
ml
water
0.00
ml
ml
water
0.00
tsp
tsp
salt
0.00
tsp
tsp
salt
0.00
tbsp
tbsp
oil
0.00
tbsp
tbsp
oil

Steps

1

Soak 20g dried Chinese mushrooms in water until softened. Cut away the stems.
Soak 20g dried Chinese mushrooms in water until softened. Cut away the stems.
Mark as completed

2

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

3

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

4

Soften tang hoon and fatt choy separately in water. Drain. Set aside.
Soften tang hoon and fatt choy separately in water. Drain. Set aside.
Mark as completed

5

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

6

Tumble in the soaked Chinese mushrooms and black fungus, fry for 30 seconds.
Tumble in the soaked Chinese mushrooms and black fungus, fry for 30 seconds.
Mark as completed

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

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

9

Let it braise for 3 minutes before adding the snow peas.
Let it braise for 3 minutes before adding the snow peas.
Mark as completed

10

Dish out when the snow peas are cooked, around one minute.
Dish out when the snow peas are cooked, around one minute.
Mark as completed

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