Chap Chye Recipe
Chap Chye Recipe
This favorite Chinese New Year dish recipe is provided by Jean Loh.
Ingredients
- 1/2 Chinese cabbage (separate stems and leaves, cut into small pieces)
- 4 pieces nam yue (red fermented beancurd)
- 4 cloves garlic, minced
- 1 tsp soy sauce
- 1 tsp sesame oil
- salt (to taste)
- 1/2 cup black fungus (Cloud Ear) (soaked)
- 1 can button mushrooms
- 1 can straw mushrooms
- 9 dried shiitake mushrooms (soaked)
- 20 pieces Gingko nuts (vacuum packed or canned)
- 30 grams glass noodles (celephane noodles) (tung hoon) (Dried unbroken glass noodles symbolize long life)
- 1/2` cup lily bulbs (soaked)
- 3 tbsp dried black moss (fa cai) (the Chinese name means prosperity vegetable)
- 10 pcs fried bean curd (foo chuk)
Instructions
- Soak the shiitake mushrooms, black fungus, lily bulbs, glass noodles and dried black moss in water separately for 15 minutes.
- Once soft, remove hard stems from shiitake mushrooms and black fungus. Tear and cut them into bite-sized pieces.
- Once black moss and glass noodles are soft, use a scissors to snip them shorter.
- In a hot wok, heat oil and stir-fry garlic. Add fermented beancurd and smash them. Stir fry until fragrant.
- Add cabbage leaves to wok and sir-fry for five minutes. Add mushrooms, black fungus, lily bulbs, black moss and stir fry for three minutes.
- Add gingko nuts, fried beancurd and glass noodles, and stir fry for three minutes before adding soy sauce. If a little dry, add a bit of water and salt, according to taste.
- Serve with white rice.
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