Wednesday, May 30, 2012

Cabbage and Mung Bean Vermicelli Stirfry (The Non-Nyonya Nyonya Chap Chye)

This is another of my grandmother's recipes, and I've remembered having this since forever. In my mind, it is the non-nyonya version of Nyonya Chap Chye (mixed vegetables), because it more or less uses the same ingredients, except bean paste, and it's a quick stirfry, instead of a long stew.

I like the taste of stir-fried cabbage. It is sweeter than raw cabbage (though raw cabbage is great too), and not as limp as stewed cabbage, which is another popular way of working with cabbage. Also, it literally takes only 3 minutes to stirfry!

  • 1/2 head cabbage, cut into shreds
  • 1 large dried shiitake mushroom, soaked and sliced (or 2-3 smaller ones)
  • 1 bunch mung bean vermicelli (tang hoon/tung fen)
  • 3 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon cooking oil
  • 2 tablespoons water

  • In a heated pan, add oil and fry the garlic until fragrant.
  • Then, add the mushrooms, cabbage and mung bean vermicelli, water and fry until the cabbage is slightly wilted.
  • Add the soy sauce and sesame oil, and fry until cabbage is cooked.
  • Serve.

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