Luo Hanchai


  • 200g mustard green cut into small pieces
    15g ginger (sliced)
    40g Chinese mushroom (soaked & sliced)
    20g mushroom (sliced)
    20g carrot (sliced)
    100g gluten (soaked in hot water & rinsed)
    15g black moss (soak & rinsed)
    2 tbsp oil
    150ml water



    • Heat up a pot of water. Place mustard green and lightly blanch. Remove and drain.
    • Heat up oil in a pot. Sauté ginger.
    • Add Chinese mushroom, mushroom, mustard green, black moss, carrot, gluten and stir-fry till fragrant.
    • Add mushroom stock and water, stir-fry briefly. Cover with lid and simmer for 5 minutes.
    • Remove the lid, add cornstarch mixture for thickening and serve.