(Complete Recipe) Traditional Zhai Choy

Traditional Zhai Choy pass down by my late mother.

Recipe for 10pax

Ingredients A
Chinese long cabbage 1.2kg
Chinese flower mushroom 10pcs
(boiled for 30mins with 1Tbsp of sugar, wash, trim off the stem and cut half each or your choice, depend on the size of the mushroom)
Button mushroom 1can (cut half each or your choice)
Ginger 10 thick slices

Ingredients B
(DRY WEIGHT B4 SOAKING)
Cloud ear 10gm
(soak, wash and trim off the hard part)
Golden needle 10gm
(tie a knot soak and wash)
Glass noodles 20gm
(soak till soften and cut half)
Dried Bean curd sheet 1pc
(cut into 2x2" rinse with running tap water to get ride some of the oil)
Vegetarian gluten ball 10pcs (boil in water for 20mins drain and squeeze dry)

SAUCE (refer pix)
Fermented red bean curd 1pc + 1Tbsp gravy
Fermented bean curd spicy/non spicy 5pcs + 2Tbsp gravy
Sugar 2Tbsp

Cooking oil 3Tbsp
Hot Water 700ml

Salt 1/4 tsp
Sesame oil 1tsp (drizzle at last)

METHODS
1. Wash, cut... separate the stem and leaf of the long cabbage; (refer pix)

2. Prepare all ingredients A & B drain and set a side; (refer pix)

3. Prepare the sauce by mashed in a bowl of all fermented red bean curd, bean curd until very fine add sugar; (refer pix)

4. Heat cooking oil in a wok on medium flame add in ginger slices saute for 1min add pre mashed sauce, flower mushroom, button mushroom, cloud ear and golden needle stir fry for 1min add 200ml water, cover and braised for 5mins on low flame... add dried bean curd sheet, vegetarian gluten balls stir fry with medium flame for 1min cover and braised another 3mins on low flame...add long cabbage stem with 200ml water stir fry for 3mins on medium flame... follow with the leafs and the remaining 300ml water cover and braised on medium flame for another 3mins...add salt and glass noodles stir fry for 3mins on high flame, turn off and drizzle with sesame oil and serve!

Link back to DHM: https://www.facebook.com/photo.php?fbid=1372330419475535&set=pcb.1811551975772396&type=3

Credit: Yvonne Ng

Please link back to this post if you're using this recipe: http://dhmrecipes.blogspot.my/2017/02/complete-recipe-traditional-zhai-choy.html

SHARE

About Vie