1/4 small cabbage - cut into pcs
1 large pc dried black fungus - soaked, trimmed and cut into pieces
dried mushroom - soaked, stem trimmed and quartered
dried lily buds - soaked, ends trimmed and knotted
dried bean curd stick (tau kee) - blanched in boiling water till soft
1 carrot - peeled and sliced
1 coil dried vermicelli (dong fen) - soaked in water till soft
8 pcs canned mock abalone
1 tsp minced ginger
1 cup water
2 tbsp vegetable oil
Seasonings
1 tbsp oyster sauce
11/2 tbsp soy sauce
1/2 tsp sugar
1 ts[ sesame oil
Method
- Heat up 2 tbsp oil in a wok. Fry the ginger till fragrant.
- Add mushrooms and fry till fragrant. Add carrot, cabbage, black fungus and fry for another few minutes. Add seasonings and do a quick stir fry. Add water. Cover and let it simmer for 2 - 3 minutes or until the vegetables is slightly soft.
- Add tau kee and mock abalone and simmer for another 2 - 3 minutes.
- Add dried vermicelli and toss to combine well. Add salt to taste.
- Dish out and serve warm.
Hi, I was curious about the name for this dish.
ReplyDeleteLuo Han Zhai, growing up in Hawaii ( I am fourth generation) we all call it jai . I just recently found out this name. Is it just a matter of phonetics ?
thanks for any light you can shed on this for me.
My friend who told us it was zhai was born in China.
thanks
hi, this is new to me...in our context, 'zhai' means vegetarian. i checked up and this is fm wikipedia :Buddha's delight, often transliterated as Luóhàn zhāi, lo han jai, or lo hon jai, is a vegetarian dish well known in Chinese and Buddhist cuisine. hope this helps.
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