Vegan Luo Han Zhai | Cooking With Jade

Vegan Luo Han Zhai

Vegan Luo Han Zhai


Prep Time 30 minutes
Cook Time 1 hour
Cuisine Chinese
Servings 8


  • Large pot
  • Strainer
  • Wok or large skillet
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Wooden spoon


For the soup:

  • 10 cups water
  • 1 ounce dried shiitake mushrooms
  • 1/2 ounce dried wood ear mushrooms
  • 1/2 ounce dried lily flowers
  • 1/2 ounce dried bamboo shoots
  • 1/2 ounce dried black fungus
  • 1/2 cup sliced carrots
  • 1/2 cup sliced lotus root
  • 1/2 cup sliced celery
  • 1/2 cup sliced snow peas
  • 1/2 cup sliced bamboo shoots
  • 1/2 cup sliced tofu
  • 2 tablespoons soy sauce
  • 1 tablespoon dark soy sauce
  • Salt and pepper to taste

For the stir-fry:

  • 2 tablespoons vegetable oil
  • 1/2 cup sliced shiitake mushrooms
  • 1/2 cup sliced bamboo shoots
  • 1/2 cup sliced carrots
  • 1/2 cup sliced snow peas
  • 1/2 cup sliced tofu
  • 2 cloves garlic minced
  • 1 teaspoon grated ginger
  • 2 tablespoons soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • Salt and pepper to taste


  • In a large pot, bring 10 cups of water to a boil. Add the dried shiitake mushrooms, wood ear mushrooms, lily flowers, bamboo shoots, and black fungus. Let it simmer for 20-25 minutes or until the mushrooms are tender.
  • Strain the soup into a large bowl, reserving the liquid and the cooked mushrooms and vegetables separately.
  • In a wok or large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the garlic and ginger and sauté for 1-2 minutes.
  • Add the sliced shiitake mushrooms, bamboo shoots, carrots, snow peas, and tofu. Stir-fry for 2-3 minutes.
  • Add the reserved cooked mushrooms and vegetables from the soup, and stir-fry for another 1-2 minutes.
  • In a small bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, cornstarch, and water until well combined.
  • Pour the sauce over the stir-fry and stir until the sauce thickens and coats the vegetables.
  • Season with salt and pepper to taste.
  • To serve, place the stir-fry in a large bowl and pour the reserved soup over it.
  • Serve hot with steamed rice.

For your kitchen tools, check Sur La Table.

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.

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