Fried Mixed Vegetarian Dish
posted in Vegetable dishes |Here is a mixed vegetarian dish to try. Cook it on a day if you do not eat meat. The ingredients can be bought in a grocery store or shopping mall. Soak and clean the dried ingredients a day earlier to save time on your cooking.
Ingredients:
1 whole big cabbage, soaked to clean, cut to pieces
15 strips of ‘kamcam’ or lily flowers
6 pieces of ‘wan yee’or black fungi
5 pieces Chinese mushrooms
2 pieces ‘tim chuk’ or sweet dried bean curd sheets
50 cents sohoon or mungbean vermicelli
6 pieces ‘tau foo pok’or bean curd ball, cut into halves
1 teaspoon ginger strips
3 cubes red beancurd or ‘nam yue’, mashed to paste
1 teaspoon minced soya paste
salt and pepper to taste
1 red chilli, sliced
enough oil to fry
Method:
Soak sohoon, lily flowers and black fungi and chinese mushroom seperately till soft and wash clean. Clean off roots of fungi and lily flowers and mushrooms. Blanch lily flowers and fungi in hot water. Drain and put aside. and wipe dry beancurd sheets and cut into half inch stips. In a wok, add enough oil to fry bean curd strips and drain on kitchen paper. With the same oil, fry ginger strips till fragrant. Add in nam yue and soya bean paste. Continue to stir-fry. Add mushrooms, lily flowers, fungi and bead curd strips Stir for a minute and add water to cover surface. Simmer for 10 minutes and add in cabbage and bean curd. Cover lid to cook further 2 minutes or longer if you want the vegetables soft. Add salt and pepper to taste. Put in the chilli to garnish.
