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Chai Choy/Vegetarian Delight


By Lily's Wai Sek Hong (Visit website)



This would be my vegetable dish when i ran out of greens. The only fresh ingredients are the Nappa Cabbage or ordinary cabbage and carrots, the rest are dried. There are many ingredients involved but even with a few ingredients less, this dish will be very flavorful especially if the sauce is right. This is a classic to the vegetarian and it can be a meal by itself for there are so many nutricious ingredients involved. Although this is a vegetable dish, dried oysters can be added for flavor and oysters are acceptable and considered vegetarian.



Ingredients:
4 tbsps cooking oil
2 pieces fermented beancurd(preferably the red type which is called 'nam yee'
1/2 cup dried oysters - soaked(optional)
8 dried shitake mushrooms, soaked and halved
1 lb Nappa cabbage, sliced
1 carrot, sliced
6 - 8 pieces Fried tofu (tofu pok) - halves
3 long pieces dried bean curd (foo chook) - soaked and break into small pieces
1/2 cup black fungus - Wan yee - soaked
1/2 cup lily bulbs - soaked and tied into knots
1 small bundle glass noodles - soaked
Seasonings:
1/2 tsp white pepper
1 cup water
2 tbsp oyster sauce
1 tbsp soya sauce
1 tsp sugar
2 tbsp sesame oil
Method:
In a wok, heat oil and stir-fry fermented beancurd until fragrant. Add oysters (if using),mushrooms, cabbage and carrot. Stir-fry until cooked through.
Add in the rest of the ingredients except the soaked glass noodles and the seasonings
Bring to the boil, add the seasonings, then reduce heat, cover with lid and simmer.
Add in the glass noodles and continue to simmer, you might have to add in more water/stock if the sauce has thickened too much. Do no be afraid to add more water/stock as the glass noodle will swell and soak up all the goodness.
Simmer until sauce has thickened.
Dish up and sprinkle with sesame oil.
Serve hot.


Serves


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