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


Light soy sauce 1tsp 

Sugar 1/2 tsp 

Corn flour 1/2 tsp 

Water 1/2 tsp 

Vegetable oil 1/2 tsp 


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.