It's customary for my family to observe a vegetarian diet on the first day of the lunar Chinese New Year. This mixed veggie is not a stir-fry dish but sort of 'braised' till all the ingredients, especially the mushrooms have been infused with the flavourful 'nam yee' and oyster sauce.
Dried shitake mushrooms that have been soaked and cut up, and softened glass vermicelli.
Bean curd puffs that have been halved, crushed ginger and 'nam yee' or preserved bean curd paste.
Washed and cut 'wong ngah bak', Chinese cabbage.
Bean curd sheets that have been deep fried.
All the ingredients simmering in the wok.
- 80 gm, about 12 pieces dried Shitake mushrooms - soaked and stems cut off
- 550 gm Wong Ngah Pak/Chinese cabbage - cut
- 180 gm bean curd puffs - cut
- 200 gm dried bean curd sheets - deep fried
- 1 piece Nam Yee/preserved bean curd
- 30 gm ginger - crushed
- 100 gm glass vermicelli - soaked
- 1 Tbsp vegetarian oyster sauce
- Oil for frying/deep frying
- Salt and sugar to taste
- Heat up some oil in a wok. Break up the bean curd sheets and deep fry, take out and drain. Set aside.
- In the same wok, heat up 1 tbsp of oil, saute the crushed ginger with the cut mushrooms. Fry for a while and add in the cut vegetables. Stir-fry for a while and add in some water to cover the vegetables and mushrooms.
- Break up the nam yee, add in some water to make a paste and add this in together with the vegetarian oyster sauce.
- Add in the deep fried bean curd sheet and let it simmer till the mushrooms are soft.
- Add in the glass vermicelli and bean curd puffs. You may need to add in some water at this juncture as both these items are very absorbent. Simmer for a while.
- Add some sugar and salt to taste.
- Dish out and serve.