Chai choy/vegetarian delight

Ingredients

• 4 tablespoons cooking oil
• 2 pieces fermented beancurd
• 1/2 cup dried oysters - soaked
• 8 dried shitake mushrooms, soaked and halved
• 1 lb Nappa cabbage, sliced
• 1 carrot, sliced
• 6 - 8 pieces Fried tofu - halves
• 3 long pieces dried bean curd - 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 teaspoon white pepper
• 1 cup water
• 2 tablespoons oyster sauce
• 1 tablespoon soya sauce
• 1 teaspoon sugar
• 2 tablespoons sesame oil

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Preparation

• In a wok, heat oil and stir-fry fermented beancurd until fragrant. Add oysters, 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.

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