We often called this dish ‘chap chye’ meaning mixture of vegetables. It can be more colorful when adding cabbage, brocoli, mushrooms and beancurd sticks as well. Accompanied by steam rice but preferably plain porridge.

Ingredients (serves 2)

• 100gm cauliflower
• 1 cup glass noodle(soaked)
• 1/2 carrot, sliced
• 1 cup black fungus( reconstitute )

Seasoning

• 1 tbsp oyster sauce
• 1/2 tsp dark soy sauce
• 1 tsp sugar
• 300 ml water
• 1/2 tsp cornflour( mix with water )

Method

1. Heat up wok with water until boiled, blanch cauliflower and rest of the ingredients until tender. Dish up.
2. Heat up wok, add in little oil, saute oyster sauce until fragrant and pour in water and other seasoning. Bring to boil, add in all blanched ingredients, braised for 2 minutes, pour in cornflour mixture thickens and serve. Voila!