Lo Han Chai ala Daddy

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Lo Han Chai ala Daddy

During one of our weekly meetings, a food caterer brought sample of dishes that might be part of our Christmas Party menu. One is the Lo Han Chai.

"The dish is traditionally enjoyed by Buddhist monks who are vegetarians, but it has also grown in popularity throughout the world as a common dish available as a vegetarian option in Chinese restaurants. The dish consists of various vegetables and other vegetarian ingredients (sometimes with the addition of seafood or eggs), which are cooked in soy sauce-based liquid with other seasonings until tender. The specific ingredients used vary greatly both inside and outside Asia." (source: Wikipedia)

You will need:

250 grams tofu or tokwa cut into strips, fried

250 grams squid balls, fried, cut into half

1 can whole young corn, sliced diagonally to 1” thick

1 medium-sized carrot, cut into strips

1 medium-medium sized onion, minced

10 pieces shitake mushroom, sliced

1 small can button mushroom, sliced

250 grams Pechay Baguio, leaves and stalk part sliced and separated

4 tbsps Oyster sauce

2 tsp, Worcestershire sauce

4 tbsps sugar

4 tbsp conrstach dissolve in 4 tbsps water

100 grams sotanghon noodles, soaked in water, cut into about 2” long

Here’s how to do it:

Stir-fry onion, carrots, mushrooms, and young corn. Add tofu, squid balls and pechay Baguio stalks. 

Add 2 cups of water and let it simmer for about a minute. 

Drop sotanghon noodles and continue simmer until cooked. Add oyster sauce, Worcestershire sauce, sugar, and cornstarch mixture. Simmer until sauce thickens. Add the leaf part of pechay Baguio and simmer for half a minute.

Tip/s:

Separate the stalk of pechay baguio from the leafy part to prevent overcooking of the leaves part.

You may also add seafoods like shrimp and crab sticks.