RECIPES
Stir-fried Mixed Vegetables with Maitake (Chap Cai)
Main
2 tbsp
oil
100g
small prawns, shelled and deveined
3
cloves garlic, chopped or pound to a paste
2 tbsp
preserved soy bean paste (tau cheo)
25g
dried lily buds, soaked and knotted
50g (4)
dried beancurd sticks, deep fried and soaked in hot water
200g
cabbage, sliced
500ml
water
50g
carrot, cut into flower shapes
1 packet
maitake mushrooms, trimmed
30g
glass noodles, soaked to soften
salt and pepper to taste
-
Bring the stock, cabbage, and anchovies to boil. Reduce heat and simmer for about 15 minutes, until cabbage is soft.
-
Add the maitake and fish balls and cook over medium heat. Cook until they float to the surface.
-
In a separate pot of boiling water, blanch or cook noodles. Divide cooked noodles among two serving bowls. Ladle cooked fish balls, maitake, cabbage and soup stock over. Garnish with spring onion.
