Cabbage and Mushroom in Clay Pot

Cabbage is one of my favourite leafy vegetables when I was small. For the dinner tonight, I had prepared this dish to serve to my fellow guests. One comment from Hubby on this dish, 'The 'fu pei' @ fried bean curd sheet are not enough, should have put in more'. *Point taken Dear, will put more next time* ;)

I had added in lots of mushrooms!

Ingredients

1 tbsp oil

8 mushrooms, soaked

30g small black fungus, soaked

300g cabbage, cleaned and tear into pieces

1 piece fried bean curd sheet, tear into pieces

50g tunghoon, soaked until soft

Seasoning

1/2 tsp salt

1 1/2 tbsp oyster sauce

1 tsp chicken stock

dash of pepper and sesame oil to taste

750ml water

Methods

1. Heat up oil in a clay pot and stir-fry black mushrooms until fragrant. Add in all ingredients (except tunghoon), seasoning and bring to boil.
2. Lower the heat and cook for 10 minutes. Add tunghoon and cook for 1 minute. Remove from heat and serve hot in clay pot.
   

Note: You can add in dried lily bulbs for the claypot too.