Nyonya Chap Chye | Stir Fried Mixed Vegetables | Vegetarian Dish

This is a typical Nyonya vegetable dish that is cooked at home. It is commonly found in Peranakan restaurants in Malaysia and Singapore. It's a super simple vegetable dish that comprises Chinese cabbage, different types of mushrooms, bean curd sheets, glass noodles and preserved soy bean paste. "Chap" is a Hokkien word and it means 10! "Chye" means Vegetable. Historically, it was a dish comprising 10 different vegetables. However, as times have changed, there are much less vegetable varieties in this dish. Others include proteins such as prawns and pork belly strips.Traditionally, this dish also includes knotted lily buds. But as this ingredient is not that readily available in Australia, I have omitted this. Below is the recipe:
Chap Chye Recipe (Serves 4-5)
Ingredients
6 dried shiitake mushrooms (soaked)
12 dried fungus (wooded ear) mushrooms (soaked)
50g enoki mushrooms (if you can’t find these, you can also include canned button mushrooms)
35g bean curd sheets soaked (fucuk)
450-500g Chinese cabbage, cut to small strips
40g glass noodles (sweet potato noodles or green bean threads ‘tang hoon’)
1 tbsp garlic
2 tbsp preserved soy bean paste/preserved bean curd paste (tauchu)
3 tbsp vegetable oil
Seasoning (to be mixed together)
1 tbsp light soy
2 tsp sesame oil
½ tsp sugar
½ tsp salt
Method
1. Thinly slice the Chinese cabbage and soak the vegetable. Wash under running water 2 - 3 times to clean. Drain and set aside.
2. Soak the dried shiitake mushrooms in warm water for 30-60 mins (until soft). Cover with a small bowl so that all mushrooms are soaked in the water. When ready, thinly slice (stems removed) and save 250ml of water for later.
3. Soak the dried fungus mushrooms in hot water. Drain after 20 minutes. (Some recipes call for removing the hard portion on the underside of the mushroom. However, this variety was fine, so I didn't cut it off). Set aside.
4. Cut glass noodles into 3 inch strips and soak water for 20 minutes. When soft, set aside.
5. Soak dried beancurd in water for 10-15 minutes. When soft, drain and set aside. If you are using twisted beancurd, you will need to soak it for longer to soften.
6. Chop the roots of the enoki mushrooms and soak in water. Wash until clean. Drain and set aside.
7. Mix seasoning and set aside.
8. Dice 1 tbsp garlic (In this video, I used pre-fried garlic I prepared earlier)
9. Dice one spring onion (for garnish, optional)
Cooking
1. Heat 3 tbsp vegetable oil in a wok and fry garlic until lightly golden. Add preserved soy bean paste and fry until fragrant
2. Add rehydrated mushrooms, dried fungus, and bean curd sheets and mix together
3. Pour in 250 ml leftover mushroom water
4. Add enoki mushrooms and cabbage
5. Add glass noodles and mix in
6. Add seasoning
7. Cook covered and simmer on a medium flame for about 5-10 mins (or until cooked).
8. Garnish with spring onions
9. Dish out and serve with steamed jasmine rice or eat on its own (if you are on a low carb diet)
Song credit: Cheerful Whistle • Cheerful Whistle

[@upulaherath7204]

Another great video, so many new things to learn, also I like how your nail art matches the pattern of the dishes, great work Carol ❤️❤️❤️, although I won't be able to make this, we don't have those ingredients here!

[@CarolTansKitchen]

Awww thanks so much 🐄🥰 glad you are learning new things all the time! I thought it would be good to tell people a bit more rather than just the recipe 😂
All the ingredients are not available in SL? 😞 maybe you can try the Turmeric Chicken recipe! Have you made that one before? That uses very readily available spices in SL.

[@upulaherath7204]

@@CarolTansKitchen you are welcome, yeah most of the mushrooms are not available, yeah I will try that, thank you for the suggestion!

[@CarolTansKitchen]

Ok let me know when you try making it 😅 one of my favourites to serve at parties 🎈

[@upulaherath7204]

@@CarolTansKitchen hopefully I will get it right! 🤭🤭👍

[@CarolTansKitchen]

It’s really easy!! Just mix, marinate and put in oven 😊