CHAI CHOI (VEGETARIAN)
This recipe makes enough for about 6-8 people.
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
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 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.
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