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Chap Chye
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Nyonya Chap Chye (A vegetarian medley)
Nyonya Chap Chye makes a complete vegetarian-style meal. To make it totally vegetarian, use fermented soybean sauce (tau cheo) in place of oyster sauce as the seasoning condiment.
Ingredients:
1/3 cup dried lily buds (golden needles)
4 to 5 Chinese dried black mushrooms
1½ ounces mung bean thread noodles
1 carrot
6 dried bean curd sheets (optional)
Vegetable oil
1 tablespoon chopped garlic
1 cup green cabbage cut in 1-inch cubes
1 cup purple cabbage cut in 1-inch cubes
1/3 cup rice wine
1/3 cup oyster sauce
1 teaspoon sugar
½ teaspoon salt
Procedure:
- In separate bowls, cover the lily buds, black mushrooms and bean thread noodles with water until they are soft and pliable.
- Drain the lily buds, snap off the hard ends and set aside.
- Remove the mushrooms and gently squeeze out excess water.
- Cut off and discard the stems, cut caps into slices about 1/3 inch wide. Set aside when done.
- Drain the noodles, cut them to preferred lengths and place them aside.
- The carrot is then cut diagonally into 1/8-inch slices, blanched and set aside as well.
- With kitchen shears, cut the dried bean curd sheets into quarters.
- Preheat a wok.
- Add 1 inch of oil and heat it to about 365 deg F.
- Add in the dried bean curd, deep-fry until light golden brown and drained on paper towels.
- Spoon out all the oil leaving only 2 tablespoons in the wok.
- Stir-fry the garlic over medium heat until light golden brown. Increase the heat to high and add the lily buds, mushrooms, carrots and cabbage.
- Stir-fry for 1 minute. Toss in bean curd sheets, noodles, rice wine, oyster sauce, sugar and salt for another minute. If mixture appears dry, add some water to moisten the vegetables.
- When vegetables are tender but still crisp, transfer them to a platter and serve hot.
 
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