Chinese · serves 2

Lo Han Chai

The Buddhist stir-fry — mushrooms, bamboo, whatever's in the tin. Twenty minutes flat.

20 min Easy Vegetarian

Ingredients

  • 1 cup parboiled vegetables — carrots, peas, corn, capsicum
  • 1 cup mushrooms, bamboo shoots
  • 100g white fungus or extra mushrooms, soaked
  • 150ml water
  • 2 tsp cornflour
  • 2 tbsp soy sauce
  • Chilli sauce to taste
  • 5 tbsp oil

Method

  1. Sauté the mushrooms alone for a minute or two first — they release water and you want that gone.
  2. Everything else in, two minutes on high.
  3. Soy sauce, chilli sauce, salt, then water and cornflour.
  4. Simmer stirring for 2 minutes until the sauce turns glossy and clings.

Questions people ask about Lo Han Chai

How long does Lo Han Chai take?

About 20 minutes from starting to sitting down, and it is straightforward. That is start-to-finish, so it works on a weeknight when you have not planned anything.

What can I use instead of soy sauce in Lo Han Chai?

Use tamari if you need it gluten-free. Dark soy is saltier, so use less.

Can I make Lo Han Chai ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Lo Han Chai vegetarian?

Yes, and as written it is vegan too. Check your specific brands if that matters to you.

What do you serve with Lo Han Chai?

Steamed rice. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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