Chap Chye

[Ingredients]

• 2tbsp cooking oil

• 1tbsp minced spring onion

• 110g beancurd knots

• 1/4tsp baking soda

• 125ml vegetable stock

• 10 drained and halved canned straw mushroom

• 5g soaked (for 10mins) and drained black moss

• 1 peeled and diced carrot

• 1tbsp cornstarch (mixed with 2tbsp water)

[Seasoning]

• 1tsp salt

• 1tsp sugar

• 1/2tsp white pepper

[Steps]

1. To make beancurd knots, soak beancurd sheets in cold water until soft. Pat dry and cut into 8 x 2cm strips. Tie into knots and drop back into the water for 5mins. OR get ready made beancurd knots in supermarkets. Soak before use.

2. Stir fry spring onion until it begins to brown.

3. Add beancurd knots, baking soda and stock. Bring to boil and leave to boil for 3mins.

4. Add seasoning, straw mushroom, black moss and carrot. Cook for 2mins. Stir in starch solution until mixture thickens. Serve immediately.

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