International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Chilean Corn Pie - Pastel de Choclo






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > vegetables > lo han jai
from US 2 T. vegetable oil 8 Chinese black mushrooms, soaked in hot water for ten minutes, squeeze excess water, remove stems, leave whole - save soaking water 1/2 c. dried fungus (cloud ears), soak in warm water, cut into smaller pieces 1/2 c. sliced bamboo shoots 8 fresh Chinese water chestnuts, peeled, cut into quarters 1 whole carrot, peeled, cut to julienne strips 2 c. Napa cabbage, torn into small pieces 1 c. vegetarian or chicken broth 2 oz. bean thread - boil in water to cover for 5 minutes. Drain. 1 c. firm bean cake (tofu), cut to 1/2" cubes 8 snow peas, remove strings, cut to thin slivers 2 c. fresh bean sprouts 2 T. soy sauce (low-sodium best) 1 T. cornstarch mixed well with 2 tsp. cold water 1 tsp. sesame oil Heat wok until hot; add vegetable oil. Stir-fry mushrooms, fungus, bamboo shoots, water chestnuts, carrot, cabbage; cook for 3-4 minutes over high heat. Add broth; cover and cook for 5 minutes over low heat. Add bean cake, bean sprouts, snow peas and soy sauce. Cover and simmer for two minutes. Stir in cornstarch mixture to form a light gravy, adjusting if necessary. Drizzle with sesame oil.

Lo Han Jai


SUBMITTED BY
list all recipes for VEGETABLES (485)
list all Chinese recipes (124)
list all recipes by HLOWEN (3)


   

conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
ethnicity: chinese
recipes for vegetables
recipes by hlowen
Email Address:
(posted December 23, 2009)

from US

2 T. vegetable oil
8 Chinese black mushrooms, soaked in
hot water for ten minutes, squeeze excess water, remove stems, leave whole - save soaking water
1/2 c. dried fungus (cloud ears), soak in warm water, cut into smaller pieces
1/2 c. sliced bamboo shoots
8 fresh Chinese water chestnuts, peeled, cut into quarters
1 whole
carrot, peeled, cut to julienne strips
2 c.
Napa cabbage, torn into small pieces
1 c.
vegetarian or chicken broth
2 oz. bean thread -
boil in water to cover for 5 minutes. Drain.
1 c.
firm bean cake (tofu), cut to 1/2" cubes
8
snow peas, remove strings, cut to
thin slivers
2 c. fresh
bean
sprouts
2 T.
soy
sauce (low-sodium best)
1 T.
cornstarch mixed well with 2 tsp. cold water
1 tsp.
sesame oil

Heat
wok until hot; add vegetable oil. Stir-
fry mushrooms, fungus, bamboo shoots, water chestnuts, carrot, cabbage; cook for 3-4 minutes over high heat. Add broth; cover and cook for 5 minutes over low heat. Add bean cake, bean sprouts, snow peas and soy sauce. Cover and simmer for two minutes. Stir in cornstarch mixture to form a light gravy, adjusting if necessary. Drizzle with sesame oil.



Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2017 SimpleSolutions Corporation. All Rights Reserved.