Uploaded February 2026 | Updated September 2026, 2 weeks ago
Loh Han Jai (罗汉斋) is a traditional Chinese vegetarian dish often served on the first day of Chinese New Year. After days of rich reunion dishes, this is the kind of food that feels grounding — light, balanced, and deeply savory without being heavy.
I’ve shared Loh Han Jai before, but this year I wanted to cook a more elaborate version for Chinese New Year. I added snow peas, extra types of mushrooms, and ginkgo nuts to build more color, texture, and layers of flavor. If you prefer a simpler version, you can always use fewer ingredients and follow the same cooking method — Loh Han Jai is all about balance, not strict rules.
I’ve also written a detailed blog post where you can read more about the history of Loh Han Jai and download the full recipe with clear step-by-step instructions.
👉 Read the full blog post & recipe here:
tasteasianfood.com/loh-han-jai-recipe
#LohHanJai #ChineseNewYearCooking #VegetarianChineseFood
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Timestamps
00:00 Introduction
00:43 Preparing dried ingredients
03:50 Frying beancurd skin
04:33 Braising the vegetables
09:57 Recipe
---------------------------------------------------
Full Recipe
Ingredients for 3 servings
Dried and preserved ingredients:
3 large dried shiitake mushrooms, about 20 to 25 g dried
15 g dried lily flowers
7 g wood ear fungus
2 g fat choy
60 g dried bean curd sheet
Fresh and packaged vegetables:
350 g cabbage
140 g carrots
350 g canned baby corn
100 g snow peas
12 canned straw mushrooms, drained
12 canned button mushrooms, drained
20 ginkgo nuts, peeled
45 g mung bean vermicelli
Seasoning and cooking ingredients:
Sufficient oil to deep-fry the dried bean curd sheet
80 g white fermented bean curd, mashed
80 g red fermented bean curd, mashed
Prep time: 45 minutes
Cook time: 30 minutes
Servings: 3
Step-by-Step Instructions:
1. Soak and prepare all dried ingredients
Soak shitake mushrooms until fully softened, at least an hour (longer soaking yields a better texture and flavour).
Reserve the soaking liquid for braising.
In separate bowls, soak the dried lily flowers and dried wood ear fungus in water until fully expanded, about 20 minutes. Trim off any hard base from the wood ear fungus and tear it into bite-sized pieces.
Rinse the fat choy gently several times to remove sand. Soak briefly for about 5 minutes, then squeeze lightly to remove excess water.
Soak the mung bean vermicelli in water until softened, about 10 minutes. Drain and cut into 4-inch lengths. Set aside.
2. Fry the dried bean curd sheet
Cut the dried bean curd sheet into approximately 2-inch squares using kitchen scissors.
Heat enough oil in a small pot or wok to about 180°C. Deep-fry the bean curd sheets for a few seconds until it blistered and puffed. Remove immediately and drain on paper towels. Set aside.
3. Prepare all fresh and canned vegetables
Cut the cabbage into 2-inch squares. Slice the carrots into thin rounds. Cut the baby corn lengthwise into 2-3 sections. Remove the tough strings from both sides of the snow peas.
Drain the canned straw mushrooms and button mushrooms thoroughly. Set aside together with the ginkgo nuts.
4. Start braising the vegetables
Heat some oil in a large wok or deep pan over medium heat.
Add the cabbage and stir-fry for 5–7 minutes until it begins to soften and reduce in volume. You may need to add a little water if the cabbage becomes too dry during cooking.
Add the carrot slices, shiitake mushrooms, wood ear fungus, lily flowers, and fat choy. Stir gently to mix everything evenly and cook for 2–3 minutes so the dried ingredients turn soft.
5. Add fermented bean curd and liquid
Add the mashed white fermented bean curd and red fermented bean curd. Stir gently until fragrant and evenly distributed.
Pour in enough water using the reserved mushroom soaking liquid first, then add additional water. Bring to a gentle simmer and braise for 5 minutes.
6. Layer bean curd sheet and vermicelli
Place the fried bean curd sheets on top of the vegetables
Spread the softened mung bean vermicelli evenly over the bean curd sheets. Cover and let them soften and absorb the broth over low-medium heat for about 2 minutes.
7. Add remaining vegetables
Add the straw mushrooms, button mushrooms, baby corn, and ginkgo nuts. Simmer gently for about 1 minute so they absorb the sauce.
Add the snow peas last and cook for another 1 minute, just until tender but still bright green.
8. Final adjustment and serve
Taste the vegetables and adjust seasoning if needed. Remove from heat and serve hot.
=======================================
The soundtracks in this video have the following Artlist license:
License Owner - KWAN KA PANG
License Number - 540246
Amos Ever Hadani - Dancing with My Baby
=======================================
Website: tasteasianfood.com
facebook.com/TasteOfAsianFood
twitter.com/KwanKaPang
pinterest.com/kwankapang
instagram.com/kwankapang
Loh Han Jai (罗汉斋) is a traditional Chinese vegetarian dish often served on the first day of Chinese New Year. After days of rich reunion dishes, this is the kind of food that feels grounding — light, balanced, and deeply savory without being heavy.
I’ve shared Loh Han Jai before, but this year I wanted to cook a more elaborate version for Chinese New Year. I added snow peas, extra types of mushrooms, and ginkgo nuts to build more color, texture, and layers of flavor. If you prefer a simpler version, you can always use fewer ingredients and follow the same cooking method — Loh Han Jai is all about balance, not strict rules.
I’ve also written a detailed blog post where you can read more about the history of Loh Han Jai and download the full recipe with clear step-by-step instructions.
👉 Read the full blog post & recipe here:
tasteasianfood.com/loh-han-jai-recipe
#LohHanJai #ChineseNewYearCooking #VegetarianChineseFood
---------------------------------------------------
Timestamps
00:00 Introduction
00:43 Preparing dried ingredients
03:50 Frying beancurd skin
04:33 Braising the vegetables
09:57 Recipe
---------------------------------------------------
Full Recipe
Ingredients for 3 servings
Dried and preserved ingredients:
3 large dried shiitake mushrooms, about 20 to 25 g dried
15 g dried lily flowers
7 g wood ear fungus
2 g fat choy
60 g dried bean curd sheet
Fresh and packaged vegetables:
350 g cabbage
140 g carrots
350 g canned baby corn
100 g snow peas
12 canned straw mushrooms, drained
12 canned button mushrooms, drained
20 ginkgo nuts, peeled
45 g mung bean vermicelli
Seasoning and cooking ingredients:
Sufficient oil to deep-fry the dried bean curd sheet
80 g white fermented bean curd, mashed
80 g red fermented bean curd, mashed
Prep time: 45 minutes
Cook time: 30 minutes
Servings: 3
Step-by-Step Instructions:
1. Soak and prepare all dried ingredients
Soak shitake mushrooms until fully softened, at least an hour (longer soaking yields a better texture and flavour).
Reserve the soaking liquid for braising.
In separate bowls, soak the dried lily flowers and dried wood ear fungus in water until fully expanded, about 20 minutes. Trim off any hard base from the wood ear fungus and tear it into bite-sized pieces.
Rinse the fat choy gently several times to remove sand. Soak briefly for about 5 minutes, then squeeze lightly to remove excess water.
Soak the mung bean vermicelli in water until softened, about 10 minutes. Drain and cut into 4-inch lengths. Set aside.
2. Fry the dried bean curd sheet
Cut the dried bean curd sheet into approximately 2-inch squares using kitchen scissors.
Heat enough oil in a small pot or wok to about 180°C. Deep-fry the bean curd sheets for a few seconds until it blistered and puffed. Remove immediately and drain on paper towels. Set aside.
3. Prepare all fresh and canned vegetables
Cut the cabbage into 2-inch squares. Slice the carrots into thin rounds. Cut the baby corn lengthwise into 2-3 sections. Remove the tough strings from both sides of the snow peas.
Drain the canned straw mushrooms and button mushrooms thoroughly. Set aside together with the ginkgo nuts.
4. Start braising the vegetables
Heat some oil in a large wok or deep pan over medium heat.
Add the cabbage and stir-fry for 5–7 minutes until it begins to soften and reduce in volume. You may need to add a little water if the cabbage becomes too dry during cooking.
Add the carrot slices, shiitake mushrooms, wood ear fungus, lily flowers, and fat choy. Stir gently to mix everything evenly and cook for 2–3 minutes so the dried ingredients turn soft.
5. Add fermented bean curd and liquid
Add the mashed white fermented bean curd and red fermented bean curd. Stir gently until fragrant and evenly distributed.
Pour in enough water using the reserved mushroom soaking liquid first, then add additional water. Bring to a gentle simmer and braise for 5 minutes.
6. Layer bean curd sheet and vermicelli
Place the fried bean curd sheets on top of the vegetables
Spread the softened mung bean vermicelli evenly over the bean curd sheets. Cover and let them soften and absorb the broth over low-medium heat for about 2 minutes.
7. Add remaining vegetables
Add the straw mushrooms, button mushrooms, baby corn, and ginkgo nuts. Simmer gently for about 1 minute so they absorb the sauce.
Add the snow peas last and cook for another 1 minute, just until tender but still bright green.
8. Final adjustment and serve
Taste the vegetables and adjust seasoning if needed. Remove from heat and serve hot.
=======================================
The soundtracks in this video have the following Artlist license:
License Owner - KWAN KA PANG
License Number - 540246
Amos Ever Hadani - Dancing with My Baby
=======================================
Website: tasteasianfood.com
facebook.com/TasteOfAsianFood
twitter.com/KwanKaPang
pinterest.com/kwankapang
instagram.com/kwankapang
