serves
6
prep
15 minutes
cook
20 minutes
difficulty
Easy
serves
6
people
preparation
15
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 15 g (½ oz) dried lily flowers
- 20 g (¾ oz) dried shiitake mushrooms
- 10 g (¼ oz) dried black fungus (wood ears)
- 45 g (1½ oz) dried mung bean vermicelli
- Neutral-flavoured cooking oil, for deep-frying
- 60 g (2 oz) dried bean curd sheet
- 20 g (¾ oz) garlic, crushed
- 350 g (12½ oz) wombok (Chinese cabbage), cut into 3 cm (1¼ in) lengths
- 2 g (1/8 oz) black moss (fat choy)
- 60 g (2 oz) carrots, cut into 3 mm (1/8 in) slices
- 120 g (4½ oz) white fermented bean curd
- 30 g (1 oz) white sugar
- 50 g (1¾ oz) bamboo shoots, cut into very thin slices
- 50 g (1¾ oz) baby corn
- Salt and ground white pepper to taste
Instructions
- For better presentation, tie a knot in each dried lily flower. Soak the lily flowers, shiitake, black fungus and vermicelli in lukewarm water until softened and fully rehydrated. Drain, reserving the soaking liquid.
- Meanwhile, heat the oil in a wok over a medium-high heat. To test if the oil is hot enough, put a wooden chopstick in the oil. If you see tiny bubbles gather around it, the oil is ready. (Alternatively, use a thermometer. It should register between 170-180°C/340-360°F.)
- Cut the bean curd sheet into smaller pieces.
- Deep-fry the bean curd sheet pieces briefly, about 15-20 seconds until crispy. Remove the wok from the heat and drain the bean curd pieces on paper towel. Drain the excess oil from the wok, leaving about 2 tbsp of oil in the wok.
- Prepare the vegetables. Cut the black fungus to a similar size as the carrots. Remove the stems from the shiitake and quarter them.
- Return the wok to a medium-high heat. Fry the garlic for 30 seconds to flavour the oil then add the cabbage shortly after. Stir-fry until the cabbage starts to soften.
- Add the black fungus, shiitake, lily flowers, fat choy, carrots, fermented bean curd, sugar, reserved soaking liquid and 125 ml (4 fl oz/½ cup) water. Braise for 2–3 minutes.
- Break the fried bean curd pieces into smaller pieces as you add them to the wok.
- Add in the vermicelli, bamboo shoots and baby corn and cover the wok with a domed lid. Allow to braise for a further 5 minutes until the vegetables are softened and the sauce thickens. Season with salt and pepper. Lightly toss.
- Serve immediately.
Note
- This is a significant dish in Chinese culture. Traditionally eaten by saints, ‘lo hon’ in Chinese refers to the Sixteen Arhats (similar to the Twelve Apostles), who gained insight into the true nature of existence and have achieved nirvana.
- Find all the specialised ingredients for this dish at Asian grocers.
This is an edited extract from by Diana Chan published by Hardie Grant Books (HB RRP $50). Photography by Armelle Habib.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
