How To Cook Chap Chye (Mixed Vegetable Stew)

Ingredients

• 1 tablespoon vegetable oil
• 3 slices ginger
• 3-4 cloves garlic, peeled and finely chopped
• 30 grams fermented beancurd
• 100 grams napa cabbage, cut into smaller pieces 
  
  
  
• 1/2 carrots, peeled and sliced
• 50 grams beancurd sticks
• 15 gingko nuts
• 3 dried mushrooms, quartered
• 15 dried lily buds
• 10-20grams cellophane noodles 
• 4 pieces dried black fungus 
  

Sauce 

• 2 tablespoons vegetarian oyster-flavoured sauce
• 1 tablespoon sesame oil
• 2/3 cup water

Instructions

1. Soak Chinese mushrooms, black fungus and lily buds in individual bowls of hot water. When they have softened, drain away the water. 
2. Remove the mushroom stems, squeeze out excess water, cut it into half followed by quartering it. 
   

   
   
   
3. Remove the underside of the fungus. Then cut the rest of the fungus into smaller pieces.

   

   

   
   
4. As for the lily buds, tie each bud in a knot (to prevent fraying). 

   

   

   
   
5. Soak beancurd sticks and tang hoon in individual bowls of water till they soften.

   

   
   
6. Heat oil in wok. Stir fry chopped garlic & ginger till fragrant. Then add nam yee and mash or chop it into smaller pieces with the spatula.

   

   

   
   
7. Add cabbage and stir fry it till softened. 

   

   
   
8. Add the dried mushrooms, black fungus, lily buds, gingko nuts, beancurd sticks along with the sauce. 

   

   

   
   

   

   
   
9. Bring it to a boil and then cover it with the lid, allowing the vegetables to simmer for about 5 to 10 minutes. 

   
   

   

   
   
10. When the vegetables are cooked and water is reduced, add the tang hoon to it. 

    

    
    
11. Stir the pot to allow the tang hoon to absorb the sauce. 
    
12. You can serve the dish with steamed rice too.