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Loh Hon Chai (Braised Mixed Vegetables)
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Cook Time
30
mins
Course
Mains
Cuisine
Chinese
Equipment
Wok
Ingredients
Ingredient
1
cabbage head
washed and drained
1
carrot
peeled and cut into strips
5
cloves
garlic
chopped
1
cube
red fermented bean curd
1
tbsp
oil
water
To soak
15
g
glass noodles
15
g
dried black fungus
15
g
dried lily buds
9
pcs
dried mushroom
3
pcs
dried bean curd sheets
Sauce
1
tbsp
vegetarian oyster sauce
1
tbsp
light soy sauce
1
tbsp
sugar
Instructions
Separately wash and soak glass noodles, wood ear fungus, dried beancurd and Chinese mushrooms in cold water until soft. Drain and set aside.
Heat cooking oil in a wok.
Stir fry garlic, bean curd (diluted with water) and sugar.
Add cabbage, mushrooms and carrot. Mix the vegetable well with the red fermented bean curd.
Add sugar.
Add mushroom and black fungus.
Season with vegetarian oyster sauce and light soy sauce.
Add in the washed and drained ingredients.
Add half cup water, cover and let it braise for 8 minutes.
Transfer onto a serving plate and serve with steamed rice.
Keyword
Family
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