Chap Chye (Mix Vegetables)

Ingredients:

• Cabbage 300gms
• Dried mushroom 30gms
• Wood ears (Bok Gne) 20gms
• Dried lily flower (Kim Chiam) 25gms
• Bean Stick (Tau Kee) 30 gms
• Tang Hoon 40gms
• Salted yellow bean (Tau Cheo) 6 tbls mashed
• Garlic 10 cloves (chopped)
• Water 3 bowls
• Dark soya sauce 2 tblsful
• Belly pork 200 gms (*May omit belly pork for vegetarian)

Method:

• Wash and tear the cabbage into big pieces.
• Soak the mushroom, woodears, lily flower, bean stick and tang hoon separately.
• Drain the tanghoon and leave it aside. Clean and cut the mushroom into big pieces. Tie a knot on the lily flower. Cut bean stick into 8cm long.
• Wash and clean the woodears.
• Use 6-8 tbls of oil. Fry the garlic till brown.
• Add the taucheo to fry till fragrant.
• Next add the mushroom then the belly pork.
• Add the rest of the ingredients, stir well to combine then add the dark soya sauce.
• Add in the water. Stir and allow to simmer till tender with low fire. May add msg and salt to taste. Lastly add in the tanghoon.