Nyonya Mixed Vegetable [Chap Chye]

Most Nyonya style stir fried vegetables have a variety of ingredients at least half a dozen which contributes the flavours and texture of the dishes.

Nyonya mixed vegetables, commonly know to Chinese as 'Chap Chye' is one of the popular vegetable dish in most Chinese families during festive times.  It can be a vegetarian or non-vegetarian by adding prawns or even meat.

This Chap Chye recipe which I cooked can be considered vegetarian as I have omitted the prawns and meat.

Ingredients

100 gm cabbage -washed and tear into bite size pieces

1 stalk mustard leaves [chye sim] - washed and cut in 1" lengths

1 small carrot - peeled and slice any patterns or flower shape

2-3 cloves garlic - chopped

200 gm prawns - shelled and rinsed [optional]

2-3 tbsp oil

2 tbsp fine preserved bean paste [taucheo]

1-2 florets dried wood fungus - soaked and break in smaller pieces

2 dried mushrooms - soaked and sliced

30 gm dried lily buds [kim chiam] - soaked and drained

2 sticks dried beancurd sticks [tau kee] - soaked and cut into 1" lengths

15 gm glass noodles - soaked for 5 minutes - drained

1/2 tsp each of salt and chicken stock granules to taste

1/2 cup water

1. Prepare the above ingredients.
2. Heat oil in wok, saute garlic until fragrant.  Add in bean paste and fry for a minute.
3. Add in mushrooms, black fungus, carrots and cabbage.  Fry for a minute and mix the ingredients well.
   
   
   
4. Add in the remaining ingredients, water and seasoning.  Stir fry a bring to a boil.
5. Add in mustard leaves.  
   
6. Stir fry to mix well, taste to adjust seasoning before dishing out to serve.

I'm linking this post to Cook your Books #1 Event hosted by Kitchen Flavours

I'm also submitting this to Malaysian Food Fest [June 2013] - Penang hosted by Alan of Travellingfoodie