46min 4 ppl
Vegan Chap Chye
37 minutes
4 people
Medium31–60 min or 7–12 steps
37 min · 7 steps
Medium: 31–60 min or 7–12 steps
183 kcalper person
Protein 4g
Carbs 26g
Fats 7g
About this dish
Cabbage, wood ear fungus and glass noodles braised together with a fermented soybean and candlenut base until soft and richly savoury, a plant-based Peranakan family staple.
Allergy Info
Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Cabbagecut into large pieces400 g
- Carrotssliced1
- Shallots4
- Garlic cloves3
Tins & Jars
- Vegetable stock300 ml
Dried Goods
- Dried shiitake mushroomssoaked and sliced30 g
- Glass noodlessoaked until soft50 g
- Candlenuts3
Oils & Condiments
- Fermented soybean paste1 tbsp
- Vegetable Oil3 tbsp
Utensils
- Blender
- Wok
- Large saucepan
Method
1
Blend the candlenuts, shallots and garlic into a coarse paste.
Approx. 5 minutes
2
Heat the vegetable oil in a wok over medium heat and fry the paste for five minutes until fragrant.
Approx. 5 minutes
3
Add the fermented soybean paste, stirring for two minutes until fragrant.
Approx. 2 minutes
4
Add the carrot and sliced shiitake mushrooms, stirring for three minutes to coat in the fried paste.
Approx. 3 minutes
5
Add the cabbage and vegetable stock, cover and simmer for 15 minutes until the cabbage softens.
Approx. 15 minutes
6
Stir in the soaked glass noodles and simmer uncovered for five more minutes until the noodles are tender and most of the liquid has been absorbed.
Approx. 5 minutes
7
Serve hot as a side dish.
Approx. 2 minutes
