This is one of my favorite vegetarian dish that I get to eat it all the time when I was small. My father is a vegetarian for many years. I always miss this dish ever since I moved out and stay on my own.

The type of ingredients is pretty flexible so is up to you which and how many types you wanna mix together. I use chinese cabbage, some variation of mushroom, soft black fungus, cellophane noodles (also known as glass noodle), taufu pok and “kam jerm” which I have no idea what that call in English. It would be much better if I add in fried fu-jok as I love it very much but I’m lazy to deep fry them.

Soak those dried ingredients in water before use especially the “kam jerm” which taste sour if didn’t soak long enough. Start with the garlic, then in the black fungus as this need longer time to soften. Follow by chinese cabbage and when they get softer, throw in the rest of the ingredients except cellophane noodles which should be at the very last stage.

For seasoning, I use a mixture of normal fermented beancurd (fu yue) and the red beancurd (nam yue), a little bit of oyster sauce and soya sauce. Then salt to taste. If you want better taste, I recommend use more oil and more fermented beancurd to achieve a creamy thick gravy.