We bought a package of dried vegetables from a local Asian market, but
there are no instructions for preparation. The package is from the Sun
Wing Hong Food, Ltd in Hong Kong. The contents include "bean vermicelli,
dried lily flower, dried bean stick, white nuts, red dated, dried
oyster, mushroom, black fungus, and black moss". Weight is 6 oz, with a
"Peony Mark" trademark. Any help on cooking appreciated.

On Thu, 15 Jan 2004 12:39:54 -0500, Dan Wenz
wrote:

We bought a package of dried vegetables from a local Asian market, but
there are no instructions for preparation. The package is from the Sun
Wing Hong Food, Ltd in Hong Kong. The contents include "bean vermicelli,
dried lily flower, dried bean stick, white nuts, red dated, dried
oyster, mushroom, black fungus, and black moss". Weight is 6 oz, with a
"Peony Mark" trademark. Any help on cooking appreciated.

These ingredients are usually used for a Chinese New Year's dish
called Lo Han Jai (buddha's delight?). I don't have a tested recipe
but I found this on a website. Let us know how it works out.

Lo Han Jai

Also known as "Buddhist Vegetarian Stew," is traditionally served on
the first day of the lunar Chinese New Year, to cleanse the body.
Since ingredients for Lo Han Jai are not easily available in most food
markets, this is a simplified version. Although the list of
ingredients appear lengthy, once everything is gathered, the cooking
is easy.

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.

Note: Traditional Lo Han Jai ingredients might include: ginkgo nuts,
lotus root, dried oysters, lily stems, seaweed hair, fried tofu, and
dried bean curd sticks.

Steve Wertz wrote:


Looks like a soup mix. Soak for a while in chicken stock ( the
poyster and dates will take the longest to rehydrate) and then
simmer.

-sw

Boy, that was fast, we/she'll give that a try, thanks!



Dan Wenz

wrote:

These ingredients are usually used for a Chinese New Year's dish
called Lo Han Jai (buddha's delight?). I don't have a tested recipe
but I found this on a website. Let us know how it works out.

Lo Han Jai


etc.

Thanks, copied and handed to the (much) better half :-)

Yes it sounds like a Lo Han Jai package alright. The recipe missymouse
provided sounds about right too. The contents of the package is normally
rehydrated separately ie. mushrooms, fungus, blackmoss etc (liquid to keep),
the others like bean vermicelli (liquid to throw away). You might want to
keep an eye or rather finger (squeezing it) on the soaking of the
ingredients. If it is too soft it isn't nice fried up. Most people like it
soft but with a bit of crunch to it's texture after frying. The sauce sounds
about right too, we've always had it quite plain & simply with a soya base
sauce. The reason being after the big & grand Reunion dinner on CNY eve, the
1st day of CNY is always eating simple & cleansing food. As missymouse
says.. extra vegs. ingredients like tofu can be added to taste or if you're
Chinese(of various dialect groups & provinces), according to what your local
tradition dictates.

DC.


wrote in message news:4006eaa6.145877437@nntp...
On Thu, 15 Jan 2004 12:39:54 -0500, Dan Wenz
wrote:

We bought a package of dried vegetables from a local Asian market, but
there are no instructions for preparation. The package is from the Sun
Wing Hong Food, Ltd in Hong Kong. The contents include "bean vermicelli,
dried lily flower, dried bean stick, white nuts, red dated, dried
oyster, mushroom, black fungus, and black moss". Weight is 6 oz, with a
"Peony Mark" trademark. Any help on cooking appreciated.

These ingredients are usually used for a Chinese New Year's dish
called Lo Han Jai (buddha's delight?). I don't have a tested recipe
but I found this on a website. Let us know how it works out.

Lo Han Jai

Also known as "Buddhist Vegetarian Stew," is traditionally served on
the first day of the lunar Chinese New Year, to cleanse the body.
Since ingredients for Lo Han Jai are not easily available in most food
markets, this is a simplified version. Although the list of
ingredients appear lengthy, once everything is gathered, the cooking
is easy.

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.

Note: Traditional Lo Han Jai ingredients might include: ginkgo nuts,
lotus root, dried oysters, lily stems, seaweed hair, fried tofu, and
dried bean curd sticks.

I guess you can do stir fry too !

"Dan Wenz" wrote in message
...
Steve Wertz wrote:


Looks like a soup mix. Soak for a while in chicken stock ( the
poyster and dates will take the longest to rehydrate) and then
simmer.

-sw

Boy, that was fast, we/she'll give that a try, thanks!



Dan Wenz