Braised Mushrooms, Vegetables in Nam Yee Sauce

For this dish, ingredients are quite similar to Char Chap Chye but I think there is more fermented bean curd used.  Full of flavours from the nam yee which also give the dish a nice colour.

Ingredients

original recipe from Yum Yum Magazine No. 77 with some modifications

[serves 6]

150 gm cabbage - washed and break into small pieces

1/2 carrot - peeled and sliced

5 dried mushrooms - soaked and quartered

5 button mushrooms - sliced

5 straw mushrooms - halved

10 tofu puffs - halved

2 pieces sweetened tofu skin - cut and deep fried 

2 pieces dried tofu skin [tau kee] - soaked and cut 1 inch length

15 gm glass noodles - soaked for 5-10 minutes

2 tbsp sesame oil

4 pieces nam yee [fermented soya bean curd] - lightly mashed

a few slices ginger

Seasoning

1 tbsp vegetarian oyster sauce

1 tsp dark soy sauce

1 tsp sugar

200 ml water

1. Blanch cabbage and carrot in boiling water for a few seconds.  Dish out into a colander.
2. Use the same water, blanched the mushrooms for a few seconds.  Dish out into a colander.
3. Heat sesame oil in wok, saute ginger slices, then add in the nam yee.  Fry until aromatic.
4. Add in tau kee and tofu puffs.  Stir fry to mix ingredients, then add in all the blanched ingredients.  
5. Stir to mix well, add in water and seasoning.  Bring to boil, then lower heat to simmer for a few minutes.
6. Lastly add in glass noodles and stir well.
7. Dish out to serve  immediately [can  thicken the gravy with cornstarch mixture if preferred].
   
   
   
   
   
   
   
   
   
   
   
    Notes: Visit this site for its' Nutritional Facts [here]

I'm linking this post  to Little Thumbs Up Event - Soy Beans

organised by Doreen from my little favourite DIY and me, Bake for Happy Kids, hosted by Mich from Piece of Cake

I'm also linking this post to Cook Your Books #5 Event 
hosted by Joyce of  Kitchen Flavours