1/4 small cabbage - cut into pcs
1 large pc dried black fungus - soaked, trimmed and cut into pieces
dried mushroom - soaked, stem trimmed and quartered
dried lily buds - soaked, ends trimmed and knotted
dried bean curd stick (tau kee) - blanched in boiling water till soft
1 carrot - peeled and sliced
1 coil dried vermicelli (dong fen) - soaked in water till soft
8 pcs canned mock abalone
1 tsp minced ginger
1 cup water
2 tbsp vegetable oil
1 tbsp oyster sauce
11/2 tbsp soy sauce
1/2 tsp sugar
1 ts[ sesame oil
- Heat up 2 tbsp oil in a wok. Fry the ginger till fragrant.
- Add mushrooms and fry till fragrant. Add carrot, cabbage, black fungus and fry for another few minutes. Add seasonings and do a quick stir fry. Add water. Cover and let it simmer for 2 - 3 minutes or until the vegetables is slightly soft.
- Add tau kee and mock abalone and simmer for another 2 - 3 minutes.
- Add dried vermicelli and toss to combine well. Add salt to taste.
- Dish out and serve warm.