Ingredients
- Prawns (small size) - 150
grams
-
White cabbage (cut into big
pieces) - 200 grams
- Dried lily bud - 20 grams
- Dried mushrooms (soaked and
quartered) - 5 pieces
- Dried bean curd skin - 2
pieces
- Black Fungi (soaked) - 10
pieces
- Can button mushrooms - 80
grams
- Ginger - 2 slices
- Glass noodle (soaked) - 15
grams
- Garlic (chopped) - 1 teaspoon
- Fermented bean paste - 1
tablespoon
- Cooking oil - 3 tablespoons
- Chicken stock powder - ˝
teaspoon
- Sugar, salt and pepper to
taste
- Water - 1000 ml
Method
- Deep-fry lightly bean curd
skin and set aside.
- Heat oil in a wok sauté ginger
slices, garlic and fermented bean paste to fragrant.
- Add mushrooms, black fungi,
lily buds, prawns and bean curd skin, stir-fry until aromatic.
- Add cabbage and fry until
vegetable become soften then add water and bring to boil. Simmer
with low heat for 20 minutes and make sure water do not dried
up.
- Add seasoning to taste and
soaked glass noodle lastly, stir to mix well and cover lid for 3
minutes before dish up.
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