CHAI CHOI (VEGETARIAN)

This recipe makes enough for about 6-8 people.

 

INGREDIENTS

 

3 large Chinese cabbage (wombok) leaves cut into large pieces.

50g Dried sweet bean curd sheets

70g Dried bean curd

50g Glass noodles (vermicelli)

10g Small woodear fungus

3/4 Onion chopped finely

12 Chinese dried mushrooms

25 Dried red dates (seeded and cut up)

6 Red bean sauce (cubes)

80g Ginko nuts (cubes)

20g Golden needles (Lilly buds)

190g Button mushrooms (small can)

400g Straw mushrooms (1 can)

4 tsp Sugar

1/2 tsp MSG (optional)

1/2 tsp Salt

3 cups water

Cooking oil to deep fry

 

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METHOD

 

 

Soak the Chinese dried mushrooms in hot water until soft. Remove the mushrooms and keep the water until needed.

 

 

In a separate bowl soak the woodear fungus until soft. Discard the water when ready.

 

 

Remove the hard ends from the golden needles and tie a loose knot in the middle of each straw.

 

 

Collect all your ingredients together on plates to make cooking the dish easier

 

 

Heat oil in a wok

 

 

When the oil is hot add the dried bean curd a few pieces at a time

 

 

and after a few seconds remove it and place on a plate.

 

 

Remove about 2/3 of the oil from the wok

 

 

Add the onion and fry until it starts to brown

 

 

Add the red dates

 

 

Add the golden needles

 

 

Add the Chinese mushrooms

 

 

Add the ginko nuts

 

 

Add the woodear fungus

 

 

Stir the ingredients well

 

 

Add the drained canned mushrooms

 

 

Add the red bean sauce (cubes)

 

 

Add the Chinese cabbage and mix in well

 

 

Add salt

 

 

Add sugar

 

 

Add the mushroom water you put aside earlier

 

 

Cook until the cabbage starts to soften and then add the fried bean curd

 

 

Add 2 cups of water

 

 

Break apart the glass noodles and add mixing in well

 

 

Cook covered for about 5 minutes

 

 

Add MSG (optional)

 

 

Now trnsfer everything from the wok to a large saucepan

 

 

Cook on low heat for about 30 minutes. (If it looks too dry add an extra cup of water at this stage.)

 

 

Serve with boiled rice.

 

 

 

 

 

All the recipes on this disc/website are original and copyright 2010 Dorothy P.C. Loader.

 

Let's Eat Malaysian

 

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