Cabbage and Mushroom in Clay Pot

Thursday, May 28, 2009

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!

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

1/2 tsp salt
1 1/2 tbsp oyster sauce
1 tsp chicken stock
dash of pepper and sesame oil to taste
750ml water

  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.


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