Friday, March 22, 2013

Foodie Fridays - Stir fried Mixed Vegetable (Chap Chye)

Its been quite a while since I cook dinner for the family, so last weekend I thought I'd do some cooking.  I feel like cooking mixed vegetable or chap chye so went about to look for a simple recipe.  I know this should be an easy dish to make but I wanted something different from Mum's recipe, so here is my not too successful chap chye.

* 600g Chinese cabbage
* 150g glass noodle
* 3 bean curd sheet
* 2 Chinese mushrooms
* 10g white fungus
* 1 carrot
* 1 tablespoon chopped garlic

* 2 red preserved bean curd
* 2 tablespoon oyster sauce
* 2 tablespoon light soy sauce
* some salt
* some pepper
* 1 tablespoon chicken seasoning
* 1 tablespoon cooking wine or hua diao wine
* some sesame oil

1. Rinse & soak the Chinese mushrooms and white fungus.  Cut the carrot into slices.
2. Heat up oil in frying pan, fry the bean curd sheet until crispy and fragrant.
3. Fry the chopped garlic in heated oil till fragrant.
4. Add in the rest of the ingredients and seasonings.  Add in adequate water and fry until cooked, thicken the gravy with some tapioca flour and water.
5. Stir fry for a few minutes and dish out to serve.

1. Go easy on the glass noodle or rice vermicelli, they expand twice the volume after soaking in the water.
2. My bean curd sheet looks weird as per the photo below, instead of cutting them into smaller pieces and frying them in enough oil, I threw the whole piece in, use very little oil and pan fry it.  Thus you see only some parts are fried.
3. This should be the last dish to be cooked unless you want to end up like me.  I cooked this FIRST and by the time we start dinner the glass noodle has soaked up all the sauce and become one big ball of noodle.  The bean curd become rubbery and difficult to chew too.

Fried bean curd sheet


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