Vegetarian Dish AKA 斋菜

This unique dish shared by my Mom is fantastic. Or at least I think so. She is my inspiration. She is the reason why I love cooking so much.

In this dish, she uses only 2 types of fermented beancurds for flavoring - Nam Yu aka 南乳 (red in color) and Fu Yu aka 腐乳 (yellow in color) The beancurds help to enhance the taste of the vegetables while retaining their original flavors.

Unless you do not like the taste of the fermented beancurds, or I would highly recommend this recipe. ^^

Ingredients
250g of cabbage
100g of fried beancurd/ tau pok
100g of button mushrooms
50g of chinese mushrooms (soaked in water, cleaned with stem removed)
150g baby corn/ maize
15g of black fungus
50g of ginger (sliced)
1 piece of fermented beancurd and 2 tablespoons of the sauce
1 piece of fermented red beancurd and 2 tablespoons of the sauce

Preparation
In an oiled pan, stir fry the ginger till fragrant.
Add in the ferment beancurds and mix well.
Toss in the mushrooms and cabbage.
Add in 260ml of water and bring to a boil.
Lastly, add in the maize, black fungus and tau pok.
Stir well and leave to simmer for 20 minutes.
Turn off the heat and give it a final stir.
Serve hot.