Chap Chye
Chap Chye is braised mixed vegetables soaked in a gravy flavoured with fermented bean paste (tau cheo).
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 - 8 medium size shiitake mushrooms
- 200 ml water for soaking mushrooms
- 20 g dried lily buds (golden needles)
- 15 g black fungus (small wood ear)
- 25 g tau kee (Dried bean curd sheet)
- 4 pcs sweet tau kee (bean curd sticks)
- 2 - 3 Tbsp cooking oil
- 5 cloves garlic (chopped)
- 150 g carrot (sliced thinly)
- 600 g white cabbage
- 100 g snow peas (optional)
- 10 g tang hoon (glass noodles)
- 2 to matoes
- 1 Tbsp tau cheo
- 1½ Tbsp oyster sauce
- 1½ Tbsp concentrated chicken stock
- 2 Tbsp rice wine
- 1 tsp light soy sauce
- ½ tsp salt
- 1 tsp sugar
- Fried sweet tau kee
- Coriander leaves
Instructions
- 1
Soak dried shiitake mushrooms in hot water until softened and keep the water for later use.
- 2
Cut off the hard ends of the lily buds and tie each one into a knot.
- 3
Remove the hard portion of the black fungus and cut into smaller chunks.
- 4
Soak lily buds, black fungus, tau kee and tang hoon in water until softened.
- 5
Cut sweet tau kee into strips and deep fry briefly until crispy.
- 6
Prepare the sauce mixture with the above ingredients under “Sauce”.
- 7
Cut white cabbage into chunks and wash thoroughly.
- 8
Wash shiitake mushrooms, cut off stem and slice into thick strips
- 9
Add cooking oil, chopped garlic and fry briefly.
- 10
Add shiitake mushrooms and black fungus. Fry briefly.
- 11
Pour in the sauce mixture and stir to mix evenly.
- 12
Add sliced carrots and some water from soaked shiitake mushrooms.
- 13
Add cabbage, mushroom water and stir fry.
- 14
Add lily buds and tau kee. Stir fry.
- 15
Cover the wok and let it simmer for a while.
- 16
Add tang hoon, tomatoes and snow peas (optional). Add salt to taste.
- 17
Cover and simmer until vegetables are slightly softened.
- 18
Garnish with fried sweet tau kee before serving.