Lo Hon Chai
Traditionally eaten by Buddhist monks, this vegetarian stew also known asLuóhàn zhāi is becoming more popular worldwide.
Let's start cooking!
Step 1 - Prepare the dry ingredients
- Soak bean curd stick, bean thread noodles and dried shiitake mushrooms in cold water overnight or hot water for at least 2 hours then drain.
- Squeeze dry mushrooms and reserve mushroom water.
- Rinse mushrooms, bean curd stick and bean thread noodles under cold running water.
- For the mushrooms, squeeze out excess water and slice thinly.
- Using scissors, cut bean curd into 1-inch pieces, then into half length-wise, tofu puffs into small triangles and the bundle of noodles in half.
Step 2 - Mix the sauce
- In a bowl, add ¼ cup reserved mushroom liquid, minced garlic, 1 tsp sesame oil, 1 tsp kecap manis, 1 Tbsp soy sauce, and 1 tsp cornstarch.
- Mix well and set aside.
Step 3 - Blanch the vegetables
- Bring a wok of salted water to a boil over high heat.
- Add napa cabbage and baby bok choy and cook until crisp-tender, about 1 minute. Drain and rinse under cold running water until chilled. Pat dry.
Step 4 - Stir-fry Buddha’s Delight
- In a wok or non-stick skillet, heat oil until lightly smoking. Add chai pow yu, mushrooms, tofu puffs, and bean curd stick. Season with salt and stir-fry until mushrooms are golden brown, it takes about 4 minutes.
- Add vegetables and stir-fry for 1 -2 minutes until tender.
- Add bean thread noodles to the middle of the wok and cook, tossing and stirring, for 1 minute.
- Stir sauce and pour into wok. Cook for about 3 minutes, stirring to coat ingredients, until sauce thickens and the noodles and tofu puffs have absorbed some of it.
Plate and Serve!
Serve hot with rice.