Loh Hon Cai

This is one of my favourite vegetarian dishes but I have not had it for a long time. Well, eoconomy rice stalls don’t always have this and I only go back to my hometown once or twice a month. Each time I am back, there would be too many things I wanted to eat, so I never really thought of this when my mum asked that standard question “What should I cook tomorrow?” ;p

It happens that Sunshine supermarket was selling vegetarian stuff last 2 weeks and I just knew I had to try this dish again when I saw the pre-packed ingredients. VIP, with his “must have meat” in every meal expectation likes it too. So, it means I can cook this again in the future. Haha…

Note: Usually “fatt choy” is added to this dish but I omitted it since it was not included in the pre-packed ingredients.


Ingredients:
Glass noodles
Beancurd stick
Dried Chinese mushroom
Black fungus
Dried lily bulbs
(soak all the above ingredients in water until soft)
Chinese cabbage
Garlic
Preserved beancurd (mashed and mix with some water)
Salt
Sugar
Oil
Water


Method:
1. Heat a little oil in the wok and stir fry garlic till light golden.
2. Put in all the soaked ingredients and Chinese cabbage and stir fry for 2-3min.
3. Pour in the preserved beancurd mixture and season with salt and sugar.
4. Add more water and cook till cabbage is soft and it’s ready to be served.