Vegetarian Delight

Serves 4-6


Ingredients:

2 dried bean curd sheets, deep-fried
vegetable oil for cooking
3 cloves garlic, chopped
3 Chinese cabbage leaves, cut into 4cm sections
7.5g transparent vermicelli, soaked for 10 minutes & cut into 8cm lengths
7.5g maidenhair seaweed, soaked in cold water for 5 minutes
1 tbsp black cloud ears, soaked till expanded
7.5g lily buds, soaked till soft; discard hard tips
4 tbsp canned gingko nuts

Seasoning:
4 cubes red bean curd cheese, mashed
360ml water
2 tsp sugar
1 tsp sesame oil
2 tsp cooking wine


Method:

1. Boil some water and cook fried bean curd sheets in it for 3 minutes. Remove and cut into 4cm sections.
2. Heat 2 tablespoons oil in large saucepan. Saute garlic till fragrant.
3. Add cabbage and stir-fry for 3 minutes. Remove and set aside.
4. Heat another tablespoon oil in pan. Stir-fry bean curd cheese for about 1 minute.
5. Add soaked ingredients, gingko nuts, cabbage and bean curd sheets.
6. Stir in water and bring to boil. Lower heat and simmer till all ingredients are cooked and the gravy is reduced.
7. Add the rest of the seasoning ingredients, cook for another minute and dish up. Serve hot.