According to the ‘Have a 2-week Supply of Food at Home Now for Any Emergency’, it is recommended that we stock up some canned food which had longer shelf life. One of those canned food that I would buy is Vegetarian Lo Han Chai, besides the Baked Bean, Beans etc. Periodically, I need to check the expiry date and renew the supplies whenever necessary. This is the time, I will used the canned food to cook the below dish by adding some fresh vegetable. No need seasoning, as the canned food had it all. Preparation: 8 mins, Cooking time: 5 mins
Ingredients (serves 2)
° 1 can Vegetarian Lo Han Chai
° 200g Chinese cabbabe (wok bak/bok choy), cut into broad strips
° 10 thin slices carrot
° 3 slices ginger
° ¾ tablespoon olive oil
° 1 red chilli, seeded and sliced, for garnish
° 2 stalks fresh coriander leaves (optional), for garnish
Method
1. Heat oil in a wok. Add the ginger and fry till fragrant.
2. Add in the Chinese cabbage, carrot and stir-fry briskly for 2 minutes.
3. Pour in the Lo Han Chai and stir-fry for another 1-2 minutes or until the vegetables are soften.
4. Add in the chilli and coriander leaves. Transfer to a serving dish and serve hot.
Ingredients (serves 2)
° 1 can Vegetarian Lo Han Chai
° 200g Chinese cabbabe (wok bak/bok choy), cut into broad strips
° 10 thin slices carrot
° 3 slices ginger
° ¾ tablespoon olive oil
° 1 red chilli, seeded and sliced, for garnish
° 2 stalks fresh coriander leaves (optional), for garnish
Method
1. Heat oil in a wok. Add the ginger and fry till fragrant.
2. Add in the Chinese cabbage, carrot and stir-fry briskly for 2 minutes.
3. Pour in the Lo Han Chai and stir-fry for another 1-2 minutes or until the vegetables are soften.
4. Add in the chilli and coriander leaves. Transfer to a serving dish and serve hot.
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