Name: Lohan Zhai
Yield: Serves 12 with 5 Other Dishes
Cuisine: China
Ingredients: 30 ml (2 tbsp) thin or light soy sauce; 10 g (⅓ oz) cloud ears, reconstituted; 25 g (1 oz) golden needles, reconstituted; 15–30 ml (1–2 tbsp) sesame oil; 20 pieces deep-fried gluten (see, step 6); 5 ml (1 tsp) sugar; 2.5 ml (½ tsp) salt or to taste; 30–37.5 ml (2–2½ tbsp) mashed red bean curd cheese; 50 g (2 oz) silver or white ears, reconstituted; 170 g (6 oz) mange-tout, rinsed, topped and tailed; 15–20 g (½–⅔ oz) dried bamboo fungi; 9 slices ginger, peeled; 120 ml (8 tbsp) peanut or vegetable oil; 20 g (⅔ oz) dried hair moss; 12 medium dried Chinese black mushrooms, reconstituted; 575–850 ml (1–1½ pints/2½–4 cups) vegetarian stock; 170 g (6 oz/1½ cups) canned drained gingko nuts

Preparation info

Serves
12
with 5 Other Dishes

Difficulty
Medium

Appears in

Classic Food of China

By Yan-Kit So

Published 1992

About

Lohan, or Arahats, were the personal disciples of Buddha, as well as guardians and defenders of the faith. This time-honoured dish, named after them, is often eaten on Chinese New Year’s Day when many, especially in southern China, prefer to observe a vegetarian diet. It combines ingredients that can vary in kind, number and quantity, as long as they fit into the Buddhist vegetarian category. With this recipe as a guideline, you can make up your own Lohan Zhai, using such variables as carro