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Cabbage can lend incredible sweetness to any dish it is actually cooked in. This week’s recipe is really a hearty cross between chap chye and luo han zhai.

I incorporated a big selection of ingredients used in both dishes for my souped up sort of mixed vegetable stew. I made use of chicken stock and dried seafood for further flavour.

The quantities provided in the recipe below renders one large pot of vegetable stew, approximately 15 servings.


  • 3 litres water
  • 30g dried fish maw
  • 150g boiled bamboo shoots, sliced
  • 50g dried “golden needles” (dried lily bulbs), soaked until softened
  • 150ml cooking oil
  • 60g dried sweet beancurd, cut into 1.5cm by 3cm pieces
  • 20g red fermented tofu
  • 20g fermented bean paste
  • 40g ginger, cut into 3 slices
  • 5 garlic cloves (50g)
  • 2 red onions (100g), sectioned
  • 50g dried baby scallops, soaked until softened
  • 50g dried prawns, soaked until softened
  • 5 dried shiitake mushrooms (50g), soaked in hot water until softened, sliced
  • 30g woodear mushroom, soaked in hot water until softened. Remove hard bits
  • 800g cabbage, cut into large pieces of 8cm by 8cm.
  • 100g dried beancurd stick, soaked until softened
  • 1.5 litres of chicken stock
  • 150g oyster mushrooms, halved
  • 180g straw mushroom, halved
  • 200g canned gingko nuts
  • 100g snow peas
  • 30g fatt choy (black moss), rinsed and softened
  • 100g dried mung bean vermicelli, soaked until softened


1. Bring 1.5 litres of water to boil inside a pot. Squeeze dried fish maw there and boil over medium heat for Quarter of an hour or until softened.

2. Discard the boiling liquid. Rinse the fish maw. Slice into 1.5cm wide strips.?

3. Bring the water to boil in a clean pot. Place the bamboo shoots in the game and boil for Ten minutes.

4. Discard the lake. Rinse the bamboo shoots and aside.

5. Use a two of scissors to snip over end of dried lily bulb. Tie each lily bulb right into a knot. Reserved.

6. Pour 100ml of olive oil in the wok. Squeeze bits of dried sweet beancurd within the unheated oil.

7. Over medium-low heat, fry the dried sweet beancurd for five minutes until bubbles form on the skin. Get rid of dried sweet beancurd with the wok and on kitchen paper to drain off excess oil. Set-aside.

8. From a clean wok, heat the remainder 50ml of olive oil.

9. Add some red fermented tofu and fry for example minute. Add some fermented bean paste. Fry for just two minutes exercise . the ginger and fry for just one minute.

10. Add the garlic and fry for just one ?minute.

11. Add the red onions. Fry for just one minute.

12. Add some dried baby scallops and dried prawns. Fry for 1? minutes until fragrant.

13. Add some shiitake mushroom and fry for a couple minutes.

14. Add the woodear mushrooms and fry for just one minute.

15. Add the cabbage and fry for just one minute.

16. Add the dried beancurd stick and chicken stock. Fry for 3 minutes.

17. Include the fish maw, bamboo shoots and dried lily bulbs. Fry personally minute.

18. Put in the oyster mushroom, straw mushroom and gingko nuts. Fry and mix well.

19. Add the sweet pea pods and fry for starters minute.

20. Add some fatt choy and fry for A very short time.

21. Cover for three minutes or before mixture actually simmer, then add activity the mung bean vermicelli.

22. Stir through and cover allowing the combo reach a simmering boil.

23. Turn off the heat.

(Also Read:?7 Healthy High-Fat Foods Each lady Needs in their own Diet)

A form of this story first appeared inside the New Paper on January 18, 2018, when using the headline, ‘Hed Chef: Mixed vegetable stew’.

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