Loh Hon Chai (Braised Mixed Vegetables)

By Malaysian Chinese Kitchen · 90 min

Ingredients

Instructions

1. Trim the hard ends off the dried lily flowers and tie a knot in the middle of each strand.
2. Soak the lily knots, red dates, black fungus, sea moss, glass vermicelli and Chinese mushrooms in separate bowls until softened, about 20 minutes (mushrooms may need longer). Rinse and drain each one.
3. Cut the stems off the mushrooms and halve the caps. Return them to the bowl and soak again in 360 ml (1½ cups) water. When ready to cook, lift out the mushrooms and keep the soaking liquid.
4. Rinse and drain the peeled ginkgo nuts and set aside.
5. Heat 3 tablespoons of vegetable oil in a large wok. Fry the dried bean curd sheets one at a time until blistered and golden brown. Break into smaller pieces and set aside.
6. Add the remaining 3 tablespoons of oil to the wok. Stir-fry the garlic for 30 seconds.
7. Add the fermented red soybean curd, mash it and fry with a spatula for 2 minutes.
8. Add the prepared lily knots, red dates, black fungus, mushrooms and ginkgo nuts. Stir-fry until everything is coated in the soybean curd.
9. Pour in the reserved mushroom soaking liquid and bring to a boil.
10. Add the braised gluten, fried gluten balls and fried bean curd sheets. Cover and braise for 20 minutes, opening to stir now and then.
11. Add the napa cabbage and stir-fry until wilted.
12. If the dish looks dry, add 120–240 ml (½–1 cup) water.
13. Taste and add salt if needed.
14. Add the prepared glass vermicelli and sea moss and stir-fry for about 5 minutes until softened and cooked. Turn off the heat and serve in a large dish with steamed rice.

Summarized from Malaysian Chinese Kitchen's video. Watch it for the details.

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