Chay Chai

Ingredients

Bai cai
Black fungus
Carrot
Bean curd skin
Dried lily bulbs
Tong Feng
Tao kwa

Seasoning

Veg stock cube
Sesame oil
Dark soya sauce
A dash of pepper
water

Method

1. Soaked the wood ear or fungus with hot water until soft. Tear with fingers into small pieces. Slice the carrots, cut the tao kwa into cubes. Soften the bean curd skin and cut into pieces. Soaked the tong feng to loosen the strands and cut into shorter lengths.

2. Preheat the pot with oil, slightly brown the tao kwa, dish up and set aside.

3. Saute with ginger, stir fry the wood ear and lily bulbs. Add in the carrots and bai cai. Let it simmer till the bai cai becomes limp.

4. Put in the tao kwa, bean curd skin, tong feng and water. Add in the seasonings and cover to boil. The longer it cooked, the better the vegetables will taste.