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Recipe by Sylvia Tan, freelance writer and cookbook author.

Serves 6-8


1 tightly packed head of Napa cabbage
3 tbsp vegetable oil
4-5 sweet beancurd sheets, cut into small squares
2 cubes lam yee* (red bean curd) + 1 tsp of the liquid marinade
1 tsp chopped ginger
1 carrot, sliced
1 cup shelled gingko nuts
1 cup fresh black fungus, cut into smaller pieces
1 tbsp oyster sauce
2 tbsp rice wine (optional)
2-3 dried soya bean sticks, soaked to soften, and snipped into small pieces
6-8 fresh shiitake mushrooms, quartered
1 cup dried lily buds, soaked to soften
1 skein dried glass noodles (tang hoon), soaked to soften
1 handful green beans (optional)

*Available in the condiments aisle of Fairprice supermarkets


  1. Cut off the hard bottom of the Napa cabbage and discard. Wash thoroughly to get rid of dirt, especially between the leaves. Then, cut across into smaller chunks.
  2. Heat 1 tbsp oil in a pan to crisp the sweet bean curd squares. Drain on kitchen towels and leave aside.
  3. Mash the lam yee cubes.
  4. Heat 2 tbsp oil in a wok to brown the ginger, then add the mashed up lam yee cubes. Add the cabbage, carrot slices, gingko nuts and black fungus.
  5. Season with oyster sauce and the lam yee liquid. Add rice wine and toss well.
  6. After a few minutes, add the soya bean sticks and shiitakes, then the lily buds and tanghoon.
  7. Finally, add the green beans, if using, and top with the sweet beancurd squares.

This story was first published in The Straits Times, February 2, 2016.