Lo han chai

Lo han chai

Braised vegetable combination

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
125g dried bean curd or dried soy bean protein
12 dried shiitake mushrooms
30 dried lily buds
2 tablespoons dried wood fungus
60ml peanut oil
2 tablespoons light soy sauce
2 tablespoons hoisin sauce
3 sections star anise
1 tinned bamboo shoot, thinly sliced
1 frozen lotus root, thinly sliced
90g ginkgo nuts or water chestnuts, (optional)
2 teaspoons sesame oil
2 teaspoons sugar
2 teaspoons cornflour

Method

  1. Soak the dried bean curd in cold water for 20 minutes. Drain, then place in a bowl, pour boiling water over and leave to soak for 20 minutes. Drain well. Soak the mushrooms in hot water for 20–30 minutes, then drain well, reserving 375 ml of the soaking liquid. Cut off and discard the mushroom stems. Soak the lily buds in hot water 30 minutes, drain, pinch off tough stem ends and cut into halves. Soak the wood fungus in hot water for 10 minutes, drain and cut into bite-sized pieces, discarding any gritty or thick bits.
  2. Heat the peanut oil in a wok or large heavy-based frying pan over medium heat. Add the bean curd, mushrooms and lily buds and stir-fry for 4 minutes, then add the combined soy and hoisin sauces and some of the reserved soaking liquid. Add the star anise, bring to the boil, then reduce the heat to low, cover, and simmer for 15 minutes. Add the bamboo shoot, lotus root, ginkgo nuts, sesame oil and sugar, stir well, cover and simmer for a further 10 minutes, adding more soaking liquid if needed. In a small bowl, combine the cornflour and 2 tablespoons cold water to make a smooth paste and add to the wok, stirring until the sauce thickens. Push the vegetables to the side of the wok and add the wood fungus, allowing it to heat through. Serve hot with rice.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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