STIR FRIED LO HON VEGETABLES

Here is a vegetarian dish called Lo Hon Zai or Buddhist Mixed Vegetables that has broccoli, cauliflower, 3 different types of mushrooms, baby corns, water chestnut, carrots and gingko.  It was one of the dishes that I ate for lunch yesterday at a halal restaurant in Sitiawan. 
The chef had made the dish a bit too sweet and starchy for me to truly enjoy it.  At best, the Stir friend Lo Hon Vegetables should be a healthy dish and the sugar and starch should be kept to a minumum.  I can give so much comment as I know how to cook the dish.

Care to give the dish a try?
Then here is my recipe.

LO HON ZAI (SERVES 4 - 6 PEOPLE)

Ingredients


1 handful of black fungus

4 - 6 rehydrated shitake mushrooms, cut into half.

4 -6 sticks of baby corn, halved

6 -8 gingko, halved

4 water chestnuts, quartered

1 medium size carrot, sliced

6 - 7 handful of snowpeas, halved

8 - 9 big florettes of broccoli, halved

8 - 9 big florettes of cauliflower, halved

1 small canned of button mushrooms

2 tablespoon oil

3 cloves of garlic, minced

1 inch of garlic, sliced

Seasoning:

3 tablespoon soy sauce

3 tablespoon vegetarian soy sauce

1 tablespoon sesame oil

1/2 tablespoon sugar

1 teaspoon salt

pepper to taste

1.5 cup vegetable stock

Method:
1. Heat a large pot with oil under medium heat. Saute garlic and ginger until fragrant, before adding the shitake and button mushrooms. Season with salt and pepper.
2. Next, add the sliced carrots and gingko. Cook for about 2 - 3 minutes. Add the seasoning  Keep the stock for later. Sautee until everything combines nicely.
3. Add stock to get things going and then start adding snow peas. Let cook till it comes to a bubble. Add the water chestnut, broccolli and cauliflower at the very end and let them cook for 2 minutes before you turn off the heat and serve.
4.  Serve with rice.