Vegetarian Chap Chai

vegetarian Ingredients A
1 small Beijing Cabbage – (washed and tear into big pieces)
30 g lily bud (soaked for 15 mins)
30 g tang hoon
4 dried mushrooms (soaked in hot water for 15 mins)- cut into strips
2 pcs fried beancurd  sheet – cut into your preferred size
1/2 carrot – sliced
1 inch ginger – shredded thinly
1 tsp corn flour (mixed with 11/2 tbsp water)

Ingredients B
2 tbsp light soy sauce
1 tbsp Vegetarian mushroom sauce
pepper and salt to taste
1 tsp mushroom powder
300 ml water

1) Heat 2 tbsp oil in a wok and stir fry ginger till fragrant, add mushrooms, lily buds, fry for 2 minutes. Add in cabbage, carrots, stir fry evenly. Add tang hoon and beancurd sheets, pour in Ingredients B. Cover the lid and cook until done. add more water if the gravy is too dry and thicken with cornstarch water. Serve hot with steamed rice.


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