Stir Fry Vegetable (Chap Chye)
Most people think of Chap Chye as a rich, saucy medley of vegetables - soft, savory, and swimming in gravy. But for Mdm Koh, Chap Chye has always told a different story.
Stir Fry Vegetable (Chap Chye)
Most people think of Chap Chye as a rich, saucy medley of vegetables - soft, savory, and swimming in gravy. But for Mdm Koh, Chap Chye has always told a different story.
Open in Cookpad AppSteps
- 1
Rinse the soaked lily flowers, shiitake mushrooms, and black fungus well. Cut off any hard or gritty parts.
- 2
Tie lily flowers into knots (optional, for presentation).
- 3
Cut the black fungus into bite-size pieces if bigger black fungus are used.
- 4
Slice the rehydrated mushrooms.
- 5
Heat 2 tbsp oil in a wok over medium heat. Shallow-fry beancurd skin until golden brown (about 7 minutes). Remove and set aside.
- 6
Stir-fry sliced shiitake mushrooms until soft. Set aside.
- 7
Heat the remaining 2 tbsp oil and sauté garlic until golden brown and fragrant.
- 8
Add cabbage, carrot, black fungus, and mushrooms. Stir-fry for 5–6 minutes until slightly softened.
- 9
Add mushroom seasoning powder and water. Stir to combine. Cover and simmer over low heat for 15 minutes.
- 10
Add tang hoon and fried beancurd skin, and stir-fry everything until well combined and noodles are soft.
- 11
Season with white pepper to taste. Stir well and serve hot.
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