This recipe is a variation of the Nonya Chap Chye recipe, allowing us to fully explore the natural flavours of the vegetables without the presence of a sauce. Great to eat with rice or porridge!
Stir Fry Chap Chye
Ingredients:
1. 1 medium sized cabbage. Cut them into large quartered pieces.
2. 1 pack of fresh mushroom, cut.
3. 1 carrot, cut.
4. 4 pieces of ginger.
5. 3/4 cup of black fungus. Ensure that you soak them to fatten, and then rinse clean a few times while straining.
6. 150g of Tang Hoon. (Cellophane Noodles) Soak till soften then cut them into 1/3 lengths.
7. 100gm Snow Peas (Chinese Pod Peas). Ensure that you pluch away the fibres that run along the edges of each pea.
8. 2 packs of instant fried beancurd. No soaking needed just break/cut into halves.
Instructions:
1. Heat up a wok with 3 tbs of oil and add in the ginger to brown slightly.
2. Add in the black fungus and stir fry for a few mins.
3.
Then add in the cabbage. Mix well and continue to stir for another few mins.
4.
Then add in the fried bean curd pieces and carrots. Stir fry and mix everything.
5. Cover the wok for around 15mins.
6. After that, uncover the wok and add in the snow peas as well as mushrooms. At this point you can also start seasoning around 1/2 tbs of sugar and 1/2 tbs of salt to taste.
7. Cover once again and cook for another 10mins.
8. Finally, uncover and add in the Tang Hoong (Cellophane Noodles) and stir and mix well. It is now ready to serve!