Mixed Vegetables with Fermented Beancurd (Chai Choy)
The Cantonese Chai Choy is a regular at most reunion dinner spreads in Southern China and the Cantonese diaspora. It derives its distinct taste from the…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at asianinspirations.com.au.
Cooking tools:
- Wok
- Kitchen shears
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Spatula
- Serving bowl
Ingredients
- ½ cabbage (separate stems and leaves, cut into small pieces)
- 4 pcs nam yue (red fermented beancurd)
- 4 cloves garlic (minced)
- 1 tsp soy sauce
- Salt (to taste)
- 9 dried shiitake mushrooms (soaked)
- ½ cup black fungus (soaked)
- ½ cup lily bulbs (soaked)
- 3 tbsp dried black moss (soaked)
- 1 packet enoki mushroom (cut off the roots)
- 10 pcs foo chuk (fried beancurd)
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