Lo Han Jai
- Ready In:
- 40mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
- 3 cups water
- 1 piece sugar, Chinese brown slab
- 3 tablespoons dark soy sauce
- 1 cup dried black fungus, soak and sliced
- 8 small black mushrooms, soaked
- 1 dried white fungus, soak and cubes
- 12 dried lily buds, soak
- 6 fried tofu, cubes
- 8 stalks napa cabbage, sliced lengthwise
- 1⁄2 cup carrot, sliced
- 1⁄2 cup water chestnut, slice in halves
- 1⁄2 cup straw mushroom
- 3 cups okra, Chinese, chucks
- 1 fresh lotus root, peel and sliced
- cornstarch roux
- salt
- 1 teaspoon sesame oil
directions
- In a hot wok with water, Chinese brown slab sugar and dark sauce and bring to a boil. Add in black tree-ear fungus, black mushroom, white fugues and fried tofu cubes and return back to a boil and reduce to a simmer for 5 minutes. Add in cabbage, carrot, straw mushroom, okra and lotus root and simmer for 3 minutes longer and thicken with some roux and adjust to taste with sesame oil and salt pour the mixture into a large serving bowl.
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