What does 'Lo Hun' mean in Chinese cooking?

The question is in association to a Chinese menu's vegetarian section.What does 'Lo Hun' mean in Chinese cooking?
OK.. I guess the spelling isn't correct.. but it should be the one I'm going to explain to you here.



That's cantonese, Buddha = Law Hon (Lo Hun)



A typical vegetarian cooking style in Cantonese cuisine, it is "Sauteed assorted vegetables with soy sauce", some restaurants put this sauce on steamed rice or fried noodles that would be "Law Hon Vegetables Rice" or "Law Hon Vegetables Noodle"



%26lt;%26lt;%26lt;%26lt;%26lt; Law Hon Sheung Soo %26gt;%26gt;%26gt;%26gt;%26gt;%26gt; "



1 1/2 oz bean curd stick (fu dzu)

20 fried gluten balls (mien jin pau)

3 stalks bok choy or choy sum

4 -5 dried black mushrooms (soaked into water for 1 hour)

6 button mushrooms

6 slices of cook carrots (cut into butterfly or flower shape)

6 baby corn

2 stalks celery (cut into 2 inches in length)

1 slice of fresh ginger (crushed)

cooking oil

sesame oil

1/4 teaspoon of salt

1 tablespoon of cooking wine / sherry



Soy Sauce Mixture (Brown Sauce)

3 tablespoon of Soy Sauce

1 tablespoon of cooking wine / sherry

1 teaspoon of rice vinegar

1 teaspoon of sugar

1 cup of water



Corn starch mixture

1 teaspoon of corn starch

1 tablespoon of water



1) Break the bean curd stick into several pieces, soak into water till expand / soft, cut the black mushroom in half

2) Heat a pot with 3 cup of water, boil the bean curd stick with the black mushroom for 10 mins. Remove and drain, set aside

3) Cook the gluten balls in boiling water to remnove the oil, rinse with running tap water, set aside

4) Cut bak choy or choy sum into pieces (about 3 inches in length), blanch in boiling water with the baby corn for 1 min (half cooked), drain and set aside

5) Heat a chinese wok with strong heat, add cooking oil and the ginger into the wok, make a fragrance, disolve the salt in the cooking oil, put the bean curd stick / gluten balls / black mushroom / button mushroom / carrot into the wok, stir fry quickly for 1 minute, add cooking wine to make a fame.

6) Add the soy sauce mixture into the wok, bring to boil, cover the wok and turn heat to low, cook for 5 minutes, add the bok choy / celery / baby corn into the wok and stir fry for 30 seconds or till cooked

7) Add the corn starch mixture into the wok to thicken the sauce, turn off the heat and add a few drops of sesame oil to make the mixture shiney

8) Serve with steamed rice



P.S. Sheung Soo = assorted vegetables in Cantonese, instead of bok choy or choy sum (as they may not be available in your area) you can add bean sprouts or boiled broccoli or boiled cauliflower into this recipe



You can find bean curd stick %26amp; gluten balls in the gocery store in China Town, if not, you can replace them with deep fried tofu
it is an endearing way to tell you to turn the burner down to LowWhat does 'Lo Hun' mean in Chinese cooking?
abbreviation for "hello Honey"
I have no idea..but I love legoyoego sense of humor!!! Good one!