This is a dish with many ingredients but it is not difficult to prepare. You can simply mix and match the ingredients according to own preference, that is a little of this or more of the other ingredients. It is still okay and tastes good.
In some families, this is a must have dish during Chinese New Year when they observe vegetarian diet on the first day of the lunar year.
Ingredients
[serves 3-4]
3 dried mushrooms – soaked and cut thick strips
30 dried lilybuds [kim chiam] – soaked, knotted and hard tip trimmed
10 gm cloud ear fungus [bok nee]– soaked
3 strips fu chook [dried beancurd stick] – soaked and cut ½ inch lengths
Some glass noodles – soaked
2 leaves cabbage leaves – cut ½ inch thick strips
1 tbsp chopped garlic
1 – 1 ½ tbsp taucheong [mashed preserved soy bean paste]
3 tbsp oil and ½ tsp sesame seed oil
Seasoning [combined]
Dash of msg, pepper and salt
1 tbsp light soy sauce
180 ml water
- Prepare ingredients as stated above.
- Heat oil in wok and sauté garlic and taucheong until fragrant.
- Add in mushrooms, lilybuds, bok nee and fu chook. Fry well to combine.
- Add in cabbage and seasoning. Stir to mix and add in water.
- Bring to boil and simmer until cabbage is tender. Add in glass noodles and cooked until gravy is reduced.
- Dish up to serve.
This post is linked to Cook and Celebrate: Chinese New Year 2016 hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe
and Zoe from Bake for Happy Kids
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