Serving: 4-6pax
[Ingredients]
30g Chinese mushrooms - soaked with 600ml hot water, reserve soaking liquid
25g dried lily flower (金针花) - soaked till soft, then tie a knot
30g black fungus - soaked till soft, cut into pcs
30g glass noodles (冬粉) - soaked till soft
60g dried beancurd (腐竹) - cut into strips
40g dried sweet beancurd (甜竹) - cut into strips
250g napa cabbage - cut into pcs
2 tbsp salted soybean paste / tau cheo
8 garlic gloves - peeled and chopped
1 carrot - peeled and sliced
Salt
700ml water (excludes mushroom water)
[Steps]
In a pan over low heat, add in some oil and shallow-fry both beancurd till crisp. Drain and set aside.
In the same pan, pan-fry garlic till fragrant. Then, add in soybean paste and give a quick mix.
Add in mushrooms and stir-fry it for a few secs, followed by mushroom water and bring it to a boil.
Add in both the beancurd, black fungus, lily flower and glass noodles. Let simmer till both the beancurd are soft.
Add in cabbage, carrot and water. Continue to simmer till vegetables are semi-soft.
Season with salt, mix well and serve.
Adapted from themeatmen