Mixed Vegetables Recipe

(Chap Chai)

500 g

30 g

20 g

30 g

2 pieces

1 piece

1 teaspoon

2 tablespoons

2 cups

Cabbage

Lily bud (golden needle

mushrooms), soaked

Cloud ear, soaked

Glass noodles (tang hoon), soaked

Fried beancurd sheet

Preserved taro curd

Sugar

Soy sauce

Water

Pepper to taste

• Heat 2 tablespoons oil in a wok.

• Stir fry the preserved taro curd and sugar till fragrant.

• Add cabbage, lily bud and cloud ear.

• Stir fry evenly.

• Add glass noodles and beancurd sheet.

• Pour in soy sauce, water and pepper.

• Cover the lid and cook until done.

• Serve hot with steamed rice.

Note : For the glass noodles to taste better, soak it in the sauce and let it simmer for a longer period.