This dish can be cooked with the leftovers of Vegetarian Stir Fry Turnip with some additional ingredients. You can also cook this stir fry sengkuang [jicama/turnip] and use it as the base for this vegetarian chai boey.
Ingredients - A
1 turnip [sengkuang] about 1 kg - cut very fine shreds
1 carrot - cut very fine shreds
200 gm cabbage - slice thinly
3-4 dried mushrooms - soaked and cut fine shreds
2-3 florets of soaked black fungus [bok nee] - slice thinly
30 gm dried crispy fine gluten [optional]
200 gm cabbage - slice thinly
3-4 dried mushrooms - soaked and cut fine shreds
2-3 florets of soaked black fungus [bok nee] - slice thinly
30 gm dried crispy fine gluten [optional]
10-12 french beans - finely sliced
100 ml oil
Salt and vegetarian msg to taste
- Heat oil in wok to fry mushrooms, crispy gluten and bok nee for a minute.
- Fry mushrooms till fragrant then add in all the vegetables except french beans.
- Continue frying until the vegetables are limp and soft. Add in salt and msg to taste.
- Lastly add in the french beans. Stir fry to combine and cook till french beans are cooked. Dish out to serve with rice or lettuce leaves and chilli sauce or transfer to a big pot.
- Add in ingredients B and bring to boil. Lower heat and simmer until all the vegetables are soft and has the sourish flavour of chai boey.
Ingredients - B
1 stalk green mustard [about 300 gm] - washed and cut chunky pieces
2 stalks preserved salted vegetables [kiam chye] - washed, soaked and cut into 1-2" lengths
4-5 dried chillies
1 piece 5 cm size ginger - mashed
2-3 salted wet plums
2-3 calamansi lime
1 stalk lemongrass - lightly bruised
- Heat wok, fry without oil the kiam chye, lemongrass, dried chillies, ginger for several minutes.
- Add in the vegetarian stir fry yam bean and green mustard [kai choy]. Stir fry to mix well.
- Add in enough water to cover vegetables, salted plums and calamansi limes. Bring to boil for several minutes.
- Lower heat and simmer until vegetables are soft and dish is fragrant.
- Serve immediately.
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