To cook this vegetarian dish, have ready all fresh and dried ingredients needed.
Also, pre-measure all seasonings required.
Start by first soaking dried shiitake mushrooms in cold water till soft, about 1 hour.
When mushrooms have softened, drained well and squeeze off excess water from them.
Retain the mushroom water for later use.
Separate the mushroom stems from the mushrooms cap by snipping them off with a pair of scissors.
Cut the softened mushrooms in halves or quarters and minced the mushroom stems for later use.
Next, soak dried sweet beancurd sheets in cold water till slightly softened.
Using a pair of scissors, cut into thick slices and set aside.
Next, soaked dried glass noodles in cold water till soft and drained well.
Then cut the cleaned cabbage into thick slices and set aside.
Cut tomato into wedges and set aside.
Then, in a pot of boiling water, briefly blanch the fried gluten balls to remove excess oil in them. Drained well and set aside for later use.
Next, heat a wok with oil over high heat. Once oil is hot enough, fry the dried beancurd skin, piece by piece, till just golden brown. Each piece takes less than a minute.
Drained the fried beancurd skin on a tray lined with paper towels to remove excess oil. Set aside for later use.
In the same wok, fry the drained and slightly softened sweet beancurd sheets, till golden brown in colour.
Remove and drained well for later use.
Retain 1 tbsp oil in wok, add in cut mushroom caps.
Then add in 1 tbsp sugar. Stir fry the mushroom caps till fragrant.
Remove and drained well.
Then add in the minced mushroom stems and stir fry till aromatic, about 2 minutes.
Add in the thick slices of green cabbage and stir fry till the cabbage has slightly softened.
Next, add in the fried shiitake mushrooms.
Then pour in strained mushroom water.
Add in the tomato wedges.
Add in sugar.
Then, add in salt.
Next, add in vegetarian oyster sauce.
Add soy sauce.
Then, add mushroom seasoning for extra flavour.
Next, add in the softened glass noodles.
Followed by the fried sweet beancurd sheets.
Add in gluten balls.
Lastly, add in the fried beancurd skin.
Turn heat to medium low and let simmer covered till beancurd skin has softened, about 5 minutes. And we're done! Taste and adjust seasoning as desired.
Serve warm with hot steamed rice. For more, like us on Facebook and get instant updates on our latest recipes and videos at www.Facebook.com/huangskitchen As always, ENJOY!
- 500.0g cabbage, cut into thick pieces
- 10.0 dried shiitake mushrooms, soaked till soft
- 10.0g glass noodles, soaked till soft
- 3.0 sweet dried beancurd sheets, soak till soft
- 1.0 tomato, cut into wedges
- 1.0c mushroom water, retained from soaked mushrooms
- 3.0 dried beancurd skin, deep fry till golden brown
- 10.0 fried gluten balls, blanch in boiling water
- 1/4c vegetable oil, for deep frying
- 2.0Tbsp vegetarian oyster sauce (seasoning)
- 1.0Tbsp sugar (seasoning)
- 1.0Tbsp soy sauce, to taste (seasoning)
- 1.0tsp salt (seasoning)
- 1.0tsp mushroom seasoning