Nonya Chap Chye

Serves 12 to 18

Ingredients

• 1 C dried lily buds (golden needles)
• 18 Chinese dried black mushrooms
• 4.5 oz mung bean thread noodles
• 3 carrots
• 18 dried been curd sheets (optional)
• vegetable oil
• 3 tbsp chopped garlic
• 3 C green cabbage cut in 1" cubes
• 3 C purple cabbage cut in 1" cubes
• 1 C rice wine
• 1 C oyster sauce or fermented soybean sauce (tau cheo)
• 1 tbsp sugar
• 1.5 tsp salt

Procedure

1. In separate bowls, cover the lily buds, black mushrooms, and bean thread noodles with water and soak until they are pliable and soft, about 20 minutes.
2. Drain the lily buds and snap off the hard ends; set aside.
3. Remove the mushrooms and gently squeeze out excess water. Cut off and discard the stems. Cut the caps into slices about 1" wide.
4. Drain noodles. Cut into shorter lengths if preferred.
5. Cut the carrots on a bias into 1/8" slices. Blanch and set them aside.
6. Cut the dried bean curd sheets into quarters.
7. Preheat a wok, add 1" oil and heat to 365 degrees F. Add the dried bean curd and deep fry until golden brown, about 30 seconds. Drain.
8. Spoon out all the oil except for 4 tbsp. Stir fry the garlic over medium heat until light and golden brown.
9. Increase heat and add the lily buds mushrooms, carrots, and cabbage; stir fry for 1 minute longer.
10. If the mixture seems dry, add some water to moisten.
11. When the vegetables are tender but still crisp, tarnsfer to a plate and serve hot.