Mixed Vegetables (Serves 5)
Ingredients
- 50 g (1 cup) soy bean protein powder, soaked for 20 minutes and drained
- 250 g (4 leaves) Chinese cabbage
- 60 g (2 pcs) soy bean sheet (fu-cuk), soaked and sliced
- 200 g (2 pcs) soft soy bean cake (tau-hu), cubed
- 30 g Chinese mushroom, soaked and sliced into two
- 25 g sago noodles (tan g-hoon), soaked
- 30 g (6 pips) garlic
- 15 g (1 tbsp) fermented soy beans (tau-cu), pounded finely
- 25 g (2 tbps) light soy sauce
- 25 g (1 1/2 tbsps) vegetarian oyster sauce
- 3 g (1/2 tsp) sugar
- 30 g (3 tbsps) vegetable oil
- 1000 ml (5 cups) water
- salt to taste
Method
- Heat oil. Saute garlic and fermented soy beans until fragrant. Do not scorch. Add soy bean protein powder and leave for 5 minutes.
- Add water and bring to boil
- Add all ingredients except suun, sugar and salt
- When mixture is almost cooked, add suun and sugar. Add salt if necessary.
- Serve with rice and sliced red chilies
