Chap Chye (Mixed vegetable stew)



I remember that every chinese new year, my mum will cook this dish. Amazingly, this dish usually last for a super long time and it’s so tasty that nobody will complain eating it every day! haha.. so I found this receipe on Noobcook and decided to cook it just fo the fun of it…. sure enough… the taste is just like how my mum would have cooked it 😀 I omitted a no. of ingredients ( beancurd skin, Fa Choy) as compared to the original recipe as I didn’t like to eat them. I wanted to omit Gingko nuts BUT BH told me he likes them… so added it for his sake.. hehe..Gingko nuts mks you smart too!!

Adopted from Noobcook

Ingredients
(Serves 4)
– 1 tbsp vegetable oil
– 5 slices ginger
– 4 cloves of garlic, peeled and finely chopped
– 4 cubes of fermented bean curd (I can’t find the RED one so I used the plain one. If you use the RED fermented tofu, the colour of your food will turn out nicer)
– 250g napa cabbage (大白菜), cut to smaller pieces
– 1 carrot, peeled and sliced
– Ginkgo nuts (白果) (used the vacuum packed type)
– 15g dried lily buds (金针)
– 15 dried Chinese mushrooms
– 30g cellophane/glass noodles (aka ‘tang hoon’ or 粉絲)
– 4 pieces dried black (wood ear) fungus (木耳)











My fave LC pot is v versatile! I can use it to cook Asian dishes as well 🙂



Sauce (A)
– 2 tbsp vegetarian oyster-flavoured sauce ( I was unable to find vegetarian oyster sauce, so I used normal oyster sauce)
– 1 tbsp sesame oil
– 2/3 cup water

Directions
1. Soak Chinese mushrooms, black fungus and lily buds in individual bowls of hot water. When softened, drain the water. Remove mushrooms stems, squeeze out excess water and cut to half. Remove the hard portion on the underside of the fungus. Then, cut the rest of the fungus into smaller pieces. For the lily buds, tie each bud in a knot (to prevent fraying).
2. Soak tang hoon in individual bowls of water till softened.
3. Heat oil in wok. Stir fry chopped garlic till fragrant. Then add nam yee (Fremented tofu) and mash/chop it to smaller pieces with the spatula.
4. Add cabbage and stir fry till softened (a few minutes).
5. Add Chinese mushrooms, black fungus, lily buds along with the Sauce (A). Add in the rest of the vegetables ( Carrots, gingko nuts, ginger) Bring to a boil then cover with lid and let the vegetables simmer for about 5-10 minutes. Anytime the water runs dry, you can top up with hot water.
6. When the vegetables are cooked and the water is reduced, add tang hoon and stir the pot to allow the tang hoon to absorb the sauce. Off the flame and serve with steamed rice.


I love colourful food!


So BH came home – I asked him if he was hungry. He said that he wasn’t. I was kinda disapted BUT nvtheless, I served him this delicious dish with lesser rice. He took the 1st mouthful and said ” wah… v nice! I think my rice is not enough!! ” hehe… such reaction from him always mks me feel so happy 🙂

Hope that u will mk someone happy when u try this recipe too!

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