How to Make Loh Han Jai 罗汉斋 | Chinese New Year Vegetarian Recipe

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh offers a higher protein content while being less processed.

shiitake mushrooms

🥗Healthier: portobello mushrooms

💰Cheaper: button mushrooms

Button mushrooms are widely available and less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and has a neutral flavor.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Flour is a common thickening agent and more cost-effective.

Soak shiitake mushrooms for a few hours until softened.

Show dried shiitake mushrooms before soaking.

Rehydrate dried lily flowers until soft.

Soak wood ear fungus for 10 to 15 minutes until soft.

Show dried wood ear fungus before soaking.

Show fat choy before hydration, explaining its significance for Chinese New Year.

Cut carrots and baby corn into sections.

Remove fibery strings from snow peas.

Show canned button mushrooms and canned straw mushrooms, explaining their texture.

Show cabbage and bean curd skin, explaining the frying process.

Rehydrate mung bean noodles, showing their semi-transparent state before hydration.

Drain water from all ingredients except shiitake mushrooms, retaining soaking liquid for later use.

Cut soaked shiitake mushrooms into small pieces, keeping the soaking liquid.

Heat oil to 180°C for frying bean curd skin, cut into small pieces.

Fry bean curd skin in hot oil for 5 to 10 seconds until blistered, then remove and set aside.

Remove most of the oil from the wok, leaving some for frying cabbage.

Heat wok to medium and fry cabbage for 5 to 7 minutes until soft, adding water if necessary.

Add carrots, rehydrated shiitake mushrooms, wood ear fungus, dried lily flowers, and fat choy to the wok and mix well.

Mash fermented bean curd into a paste using a fork before adding to the vegetables.

Add white fermented bean curd and red fermented bean curd to the vegetables, reserving some in case it's too salty.

Add soaking liquid from shiitake mushrooms and additional water to braise the vegetables.

Add fried bean curd skin and mung bean noodles on top of the vegetables.

Add canned straw mushrooms, canned button mushrooms, ginkgo nuts, and baby corn, reserving snow peas for later.

Mix everything together and add more water to braise until soft, especially the dried bean curd skin.

Taste test and adjust seasoning with light soy sauce or remaining fermented bean curd as needed.

Add snow peas and braise for another minute or two until cooked but still crisp.

Transfer the finished Loh Han Jai to a large bowl.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens