Most Chinese traditionally consume a vegetarian meal as their first meal of the Lunar New Year. This particular vegetarian mix with lots of gravy is something my granny makes every year without fail. It is a mix of various mushrooms and fungus stir fried with red yeast beancurd (lam-yue) and cabbage. The beancurd gives the gravy a pretty pinkish hue. There are lots of variation to this dish. Sometimes my granny adds tofu puff and tofu sheets as well as fatt-choy (a hair-like black algae), which without it turns out fine too.
I have helped my granny prepare this dish every Chor 1 since a few years ago thus I am familiar with her recipe. Being away from home this Chinese New Year (CNY), I made this dish as part of my CNY dinner menu with Hannah and Murray. The taste of this vegetarian dish certainly helped get me into CNY mood away from home. My version this time consisted of ingredients I can easily find at Asian supermarkets here in Auckland.
- Red yeast beancurd (lam-yue) – 2 cubes and some of its gravy
- 3-4 cloves garlic – finely chopped
- 1 can button mushrooms – halved
- 1 can golden needle mushrooms
- About 10 dried shiitake mushrooms
- 1-2 pcs of dried cloud ear fungus (muk-yee)
- Raw glass noodles – about half a handful
- 1/8 cabbage – sliced coarsely
- Salt and sugar to taste
- A teaspoon of dark soy sauce
- Oil for stir fry
- Soak fungus and shiitake mushrooms in water overnight.
- Slice fungus into bite size and half the shiitake mushrooms (quarter if it’s too large).
- Heat some oil in a chinese wok or deep saucepan.
- Stir fry garlic until fragrant.
- Add in beancurd paste, fungus and shiitake mushrooms, stir fry at high heat.
- Add in button mushrooms and golden needle mushrooms (don’t stir) then add in cabbage (don’t stir).
- Add in a cup of water, cover and let simmer on medium heat for 10-15 minutes.
- Open lid. Cabbage should be cooked through. Stir to combine. Add water if too dry.
- Stir in glass noodles, cover for another 5 minutes or until glass noodles are cooked.
- Season with salt and sugar.
- Serve hot over rice or noodles or consume on its own.