Dry Chap Chye

Ingredients:

300g shrimps, peel
2 hard beancurd, deep fry lightly and cut each into 9 squares
60g beancurd stick, cut into 5-6cm lengths and soak to soften
40g dried lily buds, soak and remove tiny hard portion at one end of stalk, then tie into a knot
20g dried mushrooms, soak in hot water then cut off stems and cut each mushroom in half
40g dried beancurd sheets, soak and cut into fine strips
20g black fungus, soak
2 small bundles bean thread vermicelli, soak
300g cabbage, cut into pieces
½ cup oil

Grind coarsely:
3 tbsp salted soya beans
2 cloves garlic
10 shallots

6 tbsp oil
2 tbsp light soya sauce


Method:

Heat about ½ cup of oil and fry each of the above items separately, except for vermicelli and shrimps, and set aside. They are to be only lightly browned. Heat 6 tbsp oil, fry ground ingredients till fragrant. Add shrimps, fry, add soya sauce and all the fried ingredients except cabbage and stir fry. Add cabbage, then vermicelli, stirring after each addition, and stir fry for a few more minutes before removing from heat.