Vegetarian Chap Chye

This next dish which comprises of few simple ingredients - dried lily bud flower, wood ear fungus, cabbage, dried black mushrooms and glass noodles (commonly known as tanghoon) is a popular vegetarian dish.  On the first day of every Lunar New Year my mum never fails to cook this dish.  This is also a popular Nyonya dish but normally in nyonya cuisine they will add bean paste and fermented red beancurd.  

I will always cook this dish when my daughter Karen is back home as this is her favourite dish. She prefers my mum's style of using black soya sauce, so, here's to share.....

Ingredients:

• 100g dried lily bud flower - wash, soak in water, squeeze dry, remove the hard tip and cut into half

• 100g wood ear fungus (not in picture) - wash, soak in water, trim off the hard part and tear into smaller pieces 

• 3 dried mushrooms - wash, soak and cut into slices

• 400g cabbage - cut into smaller pieces, wash and drain

• 2 bundles glass noodles (tanghoon) - soak, drain and cut into half

• 3 shallots - peeled and sliced
• 4 pip garlic - peeled and chopped
• 3 tbsp cooking oil
• water - to add during cooking

Seasonings:

Salt (to taste)

MSG (to taste)

Drizzle of dark soya sauce

Methods:

1. In a heated wok add oil, fry the shallots follow by garlic till fragrant.
2. Add in dried mushrooms and fry a further 2 mins., then add in the lily bud flower and give it a mix.
3. Put in the cabbage stir till well combined, add in seasonings and taste.
4. With a spatula move the ingredients to the side of the wok, add the glass noodles into the center and stir for about half a minute, then mix all the ingredients together.
5. Add water and drizzle of dark soya sauce, continue to let it simmer while stirring often till the dish is cooked.
6. Dish into a serving plate.

Notes:  

1. For a non-vegetarian dish meat slices or minced meat (chicken or pork) can be added into the dish.  Stir in one or two lightly beaten eggs and it's another new dish altogether. 
2. I've cooked the Nyonya version before and hope to cook it again soon and share with you all.  
3. The amount of each ingredients used are very flexible, which is based on individual liking.  I prefer more cabbage, thus I am adding more of it for cooking this dish this time round.

"HAPPY COOKING!"