This is a vegetarian dish which is usually cooked on the 1st day of the Lunar New Year. I think it is a nice and healthy dish especially on occasional like Lunar New Year where meat is the main course.
Ingredients:
10g of black fungus
15g dried mushrooms
2 pieces of dried sweet bean curd skin
20g of dried lily flowers
5g of fa cai (fatt choy)
200g of cabbage
150g of carrots
10g glass vermicelli (Tang Hoon/Dong fen)
5pc of Garlic, coarsely chopped
2pc of red fermented bean curd
Light soya sauce
1) Soak black fungus, dried mushrooms,beancurd skin, dried lily flowers and fa cai separately in water.
2) Remove all the hard bits and pieces from the black fungus.
3) Cut the dried mushroom into half if it is too big.
4) Cut the beancurd skin into smaller pieces.
5) Shredded the cabbage into pieces
6) Diced the carrot in circular shape of 0.5cm.
7) Soak the glass noodle into water and remove it after 2 mins.
8) Pour 2tbs of olive oil and heat the pan until it is hot.
9) 'Throw' in the garlic, fermented beancurd, black fungus, dried beancurd, golden mushroom, carrot and stirred and mixed well.
10) Add soya sauce according to your taste.
11) Add in the cabbage and cook until it is soft.
12) Last, add the glass noodle and fa cai. Adjust the taste with minimal of salt.
