Vegetarian Chap Chye (Mix Vegetables Stew)

Ingredients: (Serve 10)

• 10 dried Chinese mushrooms
• 10  dried black fungus / wood ear
• 30 gm lily bud
• fat choy
• 100 gm bean curd stick
• 60 gm tang hoon / glass noodle
• 8 garlic, chopped
• 10 slices of ginger, cut into thin strips
• 100 gm fermemted bean curd  / nam yee / soy bean paste / tau cheo
• 500 gm cabbage, cut into smaller pieces
• 2 carrot, sliced
• 30 gingko nuts
• 2 tbsp. vegetable oil
• 2 tbsp. sesame oil
• 4 tbsp. vegetarian mushroom oyster sauce
• 1.5 cup water

Procedure:

1. rinse and soak mushroom. black fungus, fat choy, lily buds. bean curd sticks, tang hoon separately I hot water till soft, drain .... remove mushroom stem, cut mushrooms into half ... remove the hard portion from the black fungus, cut into smaller pieces ... tie lily buds ...cut bean curd stick into smaller pieces ...
2. heat vegetable oil, stir fry garlic, ginger till fragrant ... add fermented bean curd  ... add cabbage, carrot, stir fry ... add mushroom, black fungus, lily buds, fat choy, bean curd sticks, gingko nuts  stir fry .... add sesame oil, vegetarian mushroom oyster sauce, water ... bring to a boil, simmer till soft ... add more water if almost dry ...
3. when cooked add tang hoon, stir and mix well ...
4. serve with hot rice

Note:

• chap chye taste best overnight, my family favourite during Chinese New Year or Pot Luck dinner dish
• a good vegetable dish to accompany all the meat dishes at the table

Vegetarian Chap Chye simmering in the wok