VEGETARIAN CHAP CHYE
Recipe by Sylvia Tan, freelance writer and cookbook author.
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
- 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.
- Heat 1 tbsp oil in a pan to crisp the sweet bean curd squares. Drain on kitchen towels and leave aside.
- Mash the lam yee cubes.
- 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.
- Season with oyster sauce and the lam yee liquid. Add rice wine and toss well.
- After a few minutes, add the soya bean sticks and shiitakes, then the lily buds and tanghoon.
- 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.