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LO HAN JAI - May’s Way Chinese New Year Jai Made Easy
(This recipe omits dry oysters.)
To make Jai, you need to prepare in advance. Read this recipe and prepare
accordingly. Some steps require overnight soaking.

To watch a cooking video of this recipe: https://youtu.be/TjYTTeJ7UYk

Condiments:
 Fu Yu Fermented Bean Curd (white)
 Nan Yu Fermented Bean Curd (red)
 Sesame Oil
 Oyster Sauce
 Chinese Cooking Wine (Shaoshing
Cooking Wine)

Ingredients:
 6 Hung Joe – Chinese Red Dates or red jujubes (soak a few minutes and
rinse just to get clean)
 1 can Water chestnut – (drained) sliced (canned or fresh)
 2 cans Mushrooms (drained)
 3 cans Gingko Nuts (drained)
 1 can Lo Han Chai Chai (Companion Brand) assorted oriental delights
 1 can Cha’i Pow-Yu Gluten (companion Brand) braised gluten with Seitan
tidbits
 1 jar Peanut Gluten
 1 head Napa Cabbage (Chinese Cabbage) washed and cut into bit size.
 Dry Wood Ear Mushrooms – soak to rehydrate in water, wash and cut off
hard stem.
 Fried Tofu Puffs – parboiled in boiling water, immerse in cold water then
squeeze dry to remove water and fat from fried tofu. If large, cut to 1” size.
 Chinese Dried Mushrooms – in a large bowl soak the mushrooms till
rehydrated.
o Add one can of chicken broth and just enough water to cover dry
mushrooms.
o Don’t soak too long as you lose flavor. Just soft enough to get it
clean and cut off all the stems.
o Cut large mushrooms in half or to your size preference.
o Filter the liquid to remove sand and grit.
o Save mushroom liquid for cooking this recipe.
 Dry Bean Curd, “Foo Jook” (not the flat sheet type) use dried beancurd
sticks or the sheets with ridges like a curtain. Wash and soak at least 2
hours or overnight to rehydrate
 Vermicelli “Fun See” – cellophane or mung bean noodles – soaked in
water to soften. Following instructions on package to rehydrate.