Stir Fried Mixed Vegetables "Chap Choy" - Version 1

Stir Fried Mixed Vegetables "Chap Choy" Version 1

To Malaysian Chinese, we called it "Chap Choy".

To some, they eat it during the 1st and 15th of the month for praying purposes.

Abstain from eating meat on that day...only vegetarian food.

Ingredients from left to right (wash and drain).

Mung Bean Vermicelli (Sohoon) - Wash and soak for less than 5 minutes

Chinese Dry Mushroom - Soak for 1 hour or until expanded

Fried Bean Curd Balls (Tow Foo Pok) - Just rinse quickly

Dried Black Fungus (Mok Yee) - Soak for 1 hour or until expanded

Cabbage - Cut, wash and drain.

Ingredients from left to right (cut).

Mung Bean Vermicelli (Sohoon) - No need to cut

Chinese Dry Mushroom - Trim off the stem and cut mushroom into half

Fried Bean Curd Balls (Tow Foo Pok) - Cut into half

Dried Black Fungus (Mok Yee) - Slice into desired sizes

Firstly, boil the Chinese Mushroom and Black Fungus until soft.

Dish out and drain.

Secondly, boil the Mung Bean Vermicelli for less than 2 second.

Dish out and drain.

(My mother told me that by boiling the Mung Bean Vermicelli,

it won't soak up all the sauce)

Heat up the wok and pour some oil and heat it up further.

Stir fry Chinese Mushroom and Black Fungus for less

than 5 minutes and then pour in the cabbage and

stir fry until the cabbage soften.

(while you stir fry the cabbage, please pour in 100 ml to 150 ml of water,

to avoid drying the food)

Then, pour in the Mung Bean Vermicelli and Fried Bean Curd Balls

and stir fry until soften and pour in some salt, pepper and

vegetarian oyster sauce.

Once done, pour into serving dish.

Now you have Healthy Vegetarian Mix Vegetables dish!

Simply delicious! Eat with piping hot rice.

If I cooked extra, I will put the extra into container

and put into the freezer for later.

My dear daughter will heat it up when she found out that

day dinner is not up to her liking. (This is her favourite dish).