Chinese New Year Cuisine – Lohan Zhai

Lohan Zhai’s Rice Vermicelli

This is a simplified version of Buddha’s Vegetarian Feast. Lohan Zhai is especially cooked during the eve or the first day of Chinese New Year.

Preparation: 10 mins Cooking time: 20 mins

Ingredients (serves 2-3)
° 1 pack/50g bean vermicelli, deep-fried
° 2 pieces dried sweet beancurd wafers, deep-fried and cut into pieces
° 1 piece dried beancurd stick,, cut into strips and deep-fried
° 3-4 Chinese dried mushrooms, soaked and sliced
° 6-8 small black fungus, soaked and cut into pieces
° 6 dried lily buds (optional), trimmed, soaked and knotted
° 100-150g Chinese cabbage (Wong Bak/Bok Choy), cut into broad strips
° ½ carrot, shredded
° 1 thin slice ginger
° 1½ - 2 pieces red fermented bean curds (2cm x 2cm cube), mashed finely
° 2-3 tablespoons vegetable oil
° 150-200ml water
° a small handful fresh coriander leaves, for garnish

Method
1. Heat oil in a wok. Add the ginger and fry till golden brown.
2. Add the red fermented bean curb and stir-fry briskly until aromatic.
3. Add the mushrooms, black fungus, dried lily buds, carrot, cabbage, bean curds and stir-fry briskly for a moment. Add water, bring to a boil and simmer for 1-2 minutes.
4. Add in bean vermicelli and simmer until the sauce is slightly dry.
5. Transfer to a serving dish and garnish with fresh coriander leaves.

Tip
1. Stir in a bit more red fermented bean curd before dishing up, if it is not tasty.
2. Toss in rice vermicelli, increase the quantity of red fermented bean curds and water to make a Lohan Zhai’s rice vermicelli dish.
3. Deep fried items can be prepared 1 or 2 days in advance.