Recipes - Chinese

Cantonese Style Chai Choy (Mixed Vegetables With Fermented Beancurd)


The Cantonese Chai Choy is a regular at most reunion dinner spreads in Southern China and the Cantonese diaspora. It derives its distinct taste from the fermented bean curd, which has a soft and spreadable texture, and a salty and savoury flavour similar to certain cheese.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Chinese









Ingredients:

½ cabbage (separate stems and leaves, cut into small pieces)
4 pcs nam yue (red fermented beancurd)
4 cloves garlic (minced)
1 tsp soy sauce
salt (to taste)
9 dried shiitake mushrooms (soaked)
½ cup black fungus (soaked)
½ cup lily bulbs (soaked)
3 tbsp dried black moss (soaked)
1 packet enoki mushrooms (cut off the roots)
10 pcs foo chuk (fried beancurd)




Steps:
  1. Soak shiitake mushrooms, black fungus, lily bulbs and dried black moss in water for 15 mins. Once soften, remove hard stems in black fungus by tearing and cutting them into bite-sized pieces. Once black moss is softened, use a scissors to snip it shorter.
  2. In a hot wok, heat oil and stir fry garlic. Add fermented beancurd and smash them. Stir fry until fragrant.
  3. Put stem in wok and stir fry for 5-8 mins until soft. Then combine cabbage leaves and stir fry for another 4-5 mins.
  4. Add mushrooms, black fungus, lily bulbs, black moss and stir fry for 3 mins.
  5. Add enoki, stir fry for 2 mins before adding in soy sauce and fried beancurd.
  6. If you find it is too dry, add in a bit of water and salt according to taste. Serve with white rice.

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Cantonese Style Chai Choy (Mixed Vegetables With Fermented Beancurd)

Cantonese Style Chai Choy (Mixed Vegetables With Fermented Beancurd)

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The Cantonese Chai Choy is a regular at most reunion dinner spreads in Southern China and the Cantonese diaspora. It derives its distinct taste from the fermented bean curd, which has a soft and spreadable texture, and a salty and savoury flavour similar to certain cheese.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Chinese
Ingredients

½ cabbage (separate stems and leaves, cut into small pieces)
4 pcs nam yue (red fermented beancurd)
4 cloves garlic (minced)
1 tsp soy sauce
salt (to taste)
9 dried shiitake mushrooms (soaked)
½ cup black fungus (soaked)
½ cup lily bulbs (soaked)
3 tbsp dried black moss (soaked)
1 packet enoki mushrooms (cut off the roots)
10 pcs foo chuk (fried beancurd)

Instructions
  1. Soak shiitake mushrooms, black fungus, lily bulbs and dried black moss in water for 15 mins. Once soften, remove hard stems in black fungus by tearing and cutting them into bite-sized pieces. Once black moss is softened, use a scissors to snip it shorter.
  2. In a hot wok, heat oil and stir fry garlic. Add fermented beancurd and smash them. Stir fry until fragrant.
  3. Put stem in wok and stir fry for 5-8 mins until soft. Then combine cabbage leaves and stir fry for another 4-5 mins.
  4. Add mushrooms, black fungus, lily bulbs, black moss and stir fry for 3 mins.
  5. Add enoki, stir fry for 2 mins before adding in soy sauce and fried beancurd.
  6. If you find it is too dry, add in a bit of water and salt according to taste. Serve with white rice.

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