Chai choy/vegetarian delight

Main Dish
4 servings
15 min
20 min
Very Easy
Although this is a vegetable dish, dried oysters can be added for flavor and oysters are acceptable and considered vegetarian.


Number of serving: 4
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


1/2 teaspoon white pepper

1 cup water

2 tablespoons oyster sauce

1 tablespoon soya sauce

1 teaspoon sugar

2 tablespoons sesame oil


  • 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.


Chai Choy/Vegetarian Delight, photo 1Chai Choy/Vegetarian Delight, photo 2


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