Quick Stir-fried Chinese White Cabbage

This is a simple quick stir-fried vegetarian dish using wong ngah pak, a chinese white cabbage. Some of these dry ingredients like slices of dried mushrooms, wood ear, translucent noodles, tim choke (sweet bean curd slices) and nam yee (red bean curd) can be bought from the grocery store. Here I am using dried mushroom already cut in slices because they get soften very quickly when soaked in water. Discard the stalks.

Ingredients:

300 gm chinese cabbge or wong ngah pak,
rinse and cut to bite size pieces
30 gm wood ear, soaked, shredded
20 gm dried mushroom slices, soaked and rinsed, removed stalks
20 gm of translucent noodles, soaked till soft
oil for cooking
1 piece sweet beancurd slice (tim choke)
4 nam yee, mashed
2 slices ginger
salt and pepper to taste
2 stalks of chives or spring onion strips, cut into 1-inch length

Method:

Blanch chinese cabbage and wood ear in boiling water for a minute. Dish out and put aside. In a wok add 4 tablespoon oil and deep fry the tim choke pieces. With the remaining oil, fry ginger and the mashed nam yee for 2 mins. Add the wood ear and the mushrooms slices. Stir fry for 2 mins and add the timchoke and the cabbage. Add a cup of water and cover with a lid. Bring to a boil and lower heat to simmer. Add salt and pepper to taste. Garnish with chives. Serve while it is hot.