Loh Hon Chai (Braised Mixed Vegetables) is a vegetarian dish usually served on the first day of the Chinese New Year. Lots of ingredients and super tasty. | MalaysianChineseKitchen.com #lohhonchai #buddhasdelight #chaichoy #chapchai #chinesenewyear #lunarnewyear

Loh Hon Chai (Braised Mixed Vegetables)

Loh Hon Chai (Braised Mixed Vegetables) is a vegetarian dish usually served on the first day of the Chinese New Year. Lots of ingredients and super tasty.
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Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes
Course: Side Dish
Cuisine: Chinese
Keyword: braised mixed vegetables, buddha's delight, chai choy, loh hon chai
Servings: 8
Calories: 309kcal
Author: Linda Ooi


  • 2 oz dried lily flowers / kum chum / kiam chiam (60g)
  • 12 dried red dates
  • 0.7 oz dried black fungus / wan yee / bok nee (20g)
  • 0.17 oz dried sea moss / fatt choy (5g)
  • 1 bundle glass vermicelli / tong fun / tung hoon
  • 12 dried Chinese mushrooms
  • 1 pkt peeled ginkgo nuts (3.5 oz/100g)
  • 6 tbsp vegetable oil (divided)
  • 1 pkt dried bean curd sheets (6 oz/170g)
  • 3 cloves garlic (minced)
  • 6 cubes fermented red soybean curd / nam yee
  • cups mushroom soaking liquid (360ml)
  • 1 can braised gluten / chai pow yee (10 oz/285g)
  • 1 pkt fried gluten balls / meen kan (1.76 oz/50g)
  • 6 slices napa cabbage (10 oz/285g)
  • 1 tsp salt (or to taste)


  • Trim the hard ends of dried lily flowers and tie a knot in the center of each strand.
  • Soak dried lily flower knots, dried red dates, dried black fungus, dried sea moss, glass vermicelli, and dried Chinese mushrooms in separate bowls until soften, about 20 minutes. Chinese mushrooms may take longer. Once soften, rinse and drain each ingredient.
  • Cut off the stems of Chinese mushrooms. Then cut the caps into halves. Place back into the bowl and soak again in 1½ cups (360ml) water. When ready to cook, remove the mushrooms and reserve the soaking liquid.
  • Remove peeled ginkgo nuts from packaging. Rinse, drain, and set aside.
  • Heat 3 tablespoons of vegetable oil in a large wok. Fry dried bean curd sheets one sheet at a time until they blister and turn golden brown. Remove and break into smaller pieces. Set aside.
  • Add remaining 3 tablespoons of vegetable oil into the wok. Saute garlic for 30 seconds.
  • Add fermented red soybean curd. Mash and fry with spatula for 2 minutes.
  • Add prepared dried lily flowers, red dates, black fungus, Chinese mushrooms, and ginkgo nuts. Stir fry to get all ingredients coated with fermented red soybean curd.
  • Pour in reserved mushroom soaking liquid. Bring liquid to a boil.
  • Add braised gluten, fried gluten balls, and fried beancurd sheets. Cover and braise for 20 minutes. Open and stir every now and then.
  • Add napa cabbage and continue to stir fry until napa cabbage has wilted.
  • Pour in another ½ to 1 cup (120ml to 240 ml) water if it appears to be a little dry.
  • Do a taste test. Add salt if needed.
  • Finally, add prepared glass vermicelli and sea moss. Continue to stir fry until glass vermicelli and sea moss are softened and cooked, about 5 minutes. Turn off stove.
  • Transfer to a large dish and serve with steamed rice.


Calories: 309kcal
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