This vegetable dish is a mixed vegetable dish with glass noodles. The glass noodles are soft and soaks up the flavours of the vegetables. This is not served as a noodle dish but more common with rice and the ingredients can varies according to own preference. Quite similar to Lou Han Chye but not exactly the same as this is a family style kind of dish very common in most Chinese Hokkien family home. So here, I’m not giving the exact quantity of the ingredients used as you can mix and match them according to own preference.
Some Chinese families will cook this vegetarian dish on the first day of Chinese New Year, too.
Some Chinese families will cook this vegetarian dish on the first day of Chinese New Year, too.
Shredded pork belly and canned green peas can be added and this dish tasted even much better.
Ingredients
Some cabbage – cut thin shreds
Some carrots – cut thin shreds
Some black fungus – cut thin shreds
Some dried mushrooms – soaked and cut thin strips
Some fresh foo peh – cut thin strips
Some dried lily buds – knotted and rinsed
A small ball of glass noodles – soak for 5 minutes, drained
Some chopped ginger and garlic
Oyster sauce, light soy sauce, chicken stock granules and pepper to taste
Some dark soy sauce for colour
Oil and sesame oil
- Heat oil in wok, sauté chopped ginger and garlic until fragrant. Add in mushrooms, black fungus,foo peh and dried lily buds. If using pork belly, fry it after garlic, then add the remaining ingredients.
- Stir fry to mix. Add in cabbage and carrots, seasoning then water. Bring to boil and cook until vegetables are soft.
- Lastly add in the glass noodles to cook until soft and gravy is reduced.
- Dish up to serve.
I'm also linking this post to My Treasured Recipes #5 - Chinese New Year Goodies Jan/Feb 2015
hosted by Miss B of Everybody Eats Well In Flanders and co-hosted by Charmaine of Mimi Bakery House
I'm submitting this post to Little Thumbs Up Event January 2015 [Noodles and Pasta] organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by My Bare Cupboard
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