Ingredients
Chinese cabbage 400 g
Dried shiitake mushrooms 5pc
Glass noodles 20g
Carrot, sliced 1pc
Dried beancurd 2 sticks
Fried tofu puffs 4pc
Cloud ears 10pc
Wood ears 5pc
Red fermented beancurd, mashed into paste 3tbsp
Slices ginger 3pc
Water (include mushroom soaking water) 1 cup
Marinade:
Light soy sauce 1tsp
Sugar 1/2 tsp
Corn flour 1/2 tsp
Water 1/2 tsp
Vegetable oil 1/2 tsp
Thickening:
Light soy sauce 2tsp
Dark soy sauce 1tsp
Oyster sauce 2tsp
Corn flour 1tsp
Water 2tbsp
Salt, to taste
A dash sesame oil
A pinch white pepper
How to make it
1. Soak shiitake mushrooms, cloud ears, wood ears, beancurd sticks and cellophane noodles in water until softened.
2. Save the soaking water for mushrooms. Trim the mushrooms and cut into two halves if they are too big. Mix with marinade and steam in a wok for 20 minutes over high heat. Set aside.
3. Trim cloud ears and wood ears, remove the hard stems. Cut tofu puffs into two halves. Blanch cloud ears, wood ears and tofu puffs in boiling water for 3 minutes. Drain well. Rinse Chinese cabbage and cut into sections about 4cm in length.
4. Heat 2 tablespoons of oil in a wok or claypot over medium-low heat. Saute ginger until aromatic. Add red fermented beancurd paste and stir constantly, until fragrant. Toss in Chinese cabbage, increase heat to high. Add carrot, mushrooms, cloud ears, wood ears, beancurd sticks and 1 cup of water (include the mushroom soaking water). Cover and cook until all ingredients turn soft, stir occasionally. Check the water and replenish, if necessary, with boiling water.
5. Add cellophane noodles, stir and cook until softened. Pour in thickening and cook to your preferred consistency. Serve hot.
