Nonya Style Mixed Vegetables (Chap Chai/Loh Han Chai) 罗汉斋


Chinese Vegetarian dish, simple to prepare and delicious.

INGREDIENTS

1 cabbage, cut into small pieces
1 carrot, peeled and sliced
1/4 cup of Dried black fungus, soaked in water and cut in halves
handful of Dried lily flowers, soaked in water and tie in knots.
1/2 cup of Dried black mushrooms, soaked in water and cut in halves.  Reserve mushroom water.
1 transparent vermicelli (tung hoon), soaked in water to soften.
handful of snow peas, ends trimmed
few dried bean curd strips, soaked in water to soften, and fried until light brown.
 
1 tsp minced garlic
1 tbsp minced shallots
1 piece of red fermented beancurd, available in Asian grocery store.
2 tbsp oil
dash of white pepper
dash of sesame seed oil
1 tsp salt
1/2 tsp sugar
 

METHOD

(1)  Heat oil in wok.  Add garlic and shallots, and stir fry till fragrant. 
(2)  Add red fermented bean curd and stir fry till fragrant.  Add little water to dissolve beancurd if necessary.
(3)  Add cabbage, carrots, mushrooms, lily flowers, black fungus and snow peas.  Stir fry till cabbage almost softened.
(4)  Add about 1 cup of water or enough water to make gravy.  Add remaining ingredients and seasoning.
(5)  Stir fry till all ingredients are cooked.
(6)  Remove and serve HOT!  Serve well with rice.
 

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Stir fried Minced Pork with Beancurd (猪肉煮豆腐)


Main ingredients:  beancurd, minced pork/beef, mixed vegetables

Ingredients

1 cup minced pork (or beef)
1 soft beancurd, keep them whole
1/2 cup frozen mixed vegetables (corns, green peas etc)
2 slices old ginger, minced
1 shallot, minced
1 clove garlic, minced
Seasoning:  1/2 tsp salt, 1/2 tsp sugar, 1/2 tsp light soy sauce
Cornflour mixture:  2 tbsp cornflour, 2 tbsp water
 
Marinate for pork/beef
1/2 tsp salt
1/2 tsp sugar
1/2 tsp soy sauce
dash of chinese rice wine
dash of white pepper
1 tsp cornstarch
1/2 tsp ginger juice
 
Sauce ingredients
1/2 tbsp oyster sauce
1/2 tsp salt
1/2 tsp sugar
1 cup chicken stock (or homemade stock)
 

METHOD

(1)  Rinse and drain beancurd.  Thaw frozen vegetables, rinse and set aside.
(2)  Marinate minced pork with marinating ingredients.  Set aside for 20 minutes.
(3)  Combine sauce ingredients in a bowl, and set aside.
(4)  Heat 1 tbsp oil in wok.  Add minced ginger, shallot and garlic.  Stir fry till fragrant.
(5)  Add marinated pork and stir fry till cooked.  Keep breaking the pork into small pieces with wooden spoon.
(6)  Add mixed vegetables and stir fry briefly. 
(7)  Add in sauce ingredients and bring to a boil.  Place the whole beancurd in the wok, and cover with lid.  Cook for 2 minutes.
(8)  Remove beancurd carefully on a serving plate as a whole. 
(9)  Boil the sauce, add seasoning and thicken with cornflour mixture.  Pour sauce over beancurd and serve immediately.
 
 

Stir fry Mixed Vegetables


INGREDIENTS (Serves 4)

1 head of broccoli
1 head of cauliflower
1 carrot
1 cup sugar snap peas
1 tbsp minced garlic
1/2 tsp sugar
1 tsp salt
dash of light soy sauce
dash of sesame seed oil
 
 

METHOD

(1)  Heat 1 tbsp oil in frying wok.  Add minced garlic and stir fry golden brown.
(2)  Add all vegetables, and stir fry for 2 minutes.
(3)  Add 1/2 cup of water and stir fry till vegetables softened.
(4)  Season with salt, sugar and light soy sauce.
(5)  Stir fry till sauce has reduced.
(6)  Add dash of  sesame seed oil, and transfer to serving plate.
(7)  Serve hot and enjoy!
 

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