[Ingredients]
600g Chinese cabbage, cut into smaller pieces
50g carrot, peeled and sliced
20g dried Chinese mushroom, soaked and remove stems
8g black fungus, soaked and cut into smaller pieces
10g dried lily bulbs, soaked 5mins, tie each into a knot
20g vermicelli, soaked and halved
30g taupok (fried beancurd)
50g fried beancurd sheets
5g fatt choy (black moss), soaked
50g snow peas
20g gingko nuts
30g fermented red beancurd
1tbsp vegetarian oyster flavoured sauce
1tsp sesame oil
1/4tsp pepper
300ml water
1/4tsp salt
3tbsp oil
[Steps]
In a heated pan with oil, add in fermented red beancurd. Smash down and stir-fry till fragrant.
Add mushrooms, fungus, cabbage, carrot, taupok, lily bulbs and fatt choy. Stir well.
Followed by vermicelli, gingko nuts, beancurd sheets, water, salt, pepper, oyster sauce and sesame oil. Mix well and cook for 3mins.
Add in snow peas and cook for another 1min till peas are cooked.
Adapted from The Meatmen Singapore