This dish is often seen on dining tables during Chinese New Year. I have cravings for this once in awhile. I made little changes to recipe so this dish is a vegan dish.

Have it with steamed rice. Taste awesome!

Ingredients: Serves 6
500g of Chinese cabbage, cut into big pieces
1 bulb of garlic, finely chopped
12 dried chinese or shiitake mushrooms
6-8 dried black fungus, soaked
A handful of dried shrimp, soaked n pounded roughly
A handful of dried lily bud, soaked, drained and tied into little knots
30g dried bean curd sheets
6 pieces of dried sweet bean curd sticks
2 bundles of Chinese glass noodles(Tang Hoon)
50g of red fermented bean curd (aka ‘nam yee or 豆腐乳)
20g black moss, soak for 3mins
500ml of Mushroom liquid, top up w water if insufficient

Method:
1. Wash the dried mushrooms and soak the dried mushrooms in a bowl of warm water. Retaining soaking liquids of mushrooms. Set aside. Halve soaked mushrooms into bitesize pieces. Quarter if mushrooms used are big.

2. Turn on medium heat, add garlic and dried shrimps and fry until fragrant.Thereafter, add the red fermented bean curd and stir fry followed by cabbage until well-coated. Add mushroom soaking liquids and bring to a boil.

3. Lower flame to a simmer, add black fungus, chinese mushroom and lily buds

4. Mix the ingredients until everything is well incorporated. Top up with water if necessary and simmer. Cover with lid and allow to simmer until cabbage soften around 5-10mins

5. Just as it simmers, add the black moss

6. Add the 2 types of bean curd and glass noodles at the last 2- 3 mins of cooking.

7. When the sauce starts to thicken and ingredients starts to soften, the dish is ready. If there is not enough sauce, you can add more water or any balance soaking liquids.

8. Serve.