Ingredients A

6 slices ginger

2 cubes nam yee (reddish fermented bean curd)

2 tbsp cooking oil

400ml water

Ingredients B

200g Chinese cabbage, cut into pieces

100g carrot, cut into slices

8 mushrooms, soaked until soft and marinate with 1 tsp oil and 1 tsp sugar

30g dried lily bubs, soaked and squeeze dry

2 long bean curd sticks, soaked and cut into sections

10g cloud ears or wan yee in Cantonese

150g broccoli, cut into small florets

20g glass noodles, soaked until soft and drained 

Method

Heat a pot with 1000ml water. Add 1/2 tsp salt, 1 tsp sugar and 1 tsp oil. Bring to a boil then blanch the broccoli for 1 minute. Drain.

Heat wok with 2 tbsp soil. Sauté ginger slices. Then add nam yee cubes and fry well.

Add in the first 6 items of ingredients B. Fry well.

Add seasonings and water. When it comes to a boil, add in the glass noodles. Continue to simmer for another 5 minutes or until almost dry.

Lastly add in the blanched broccoli. Mix well.

Dish up and serve.

Ingredients
4 pieces cabbage, thinly sliced (approx 250g)
1 pack Enoki mushrooms
8-10 pieces wood ear fungus (mok yee), soaked for at least 1 hour
1/3 carrot, chopped
3-4 cloves garlic
2-3 tbsp mushroom sauce
1 1/2 tbsp vegetable oil
300-400ml water, depending how much sauce you want
1 spring onion, finely chopped, to garnish

Method
Heat oil in wok over medium high heat. Add garlic and fry for 1-2 minutes until fragrant or lightly browned.

Add the cabbage and wood ear fungus, and stir fry for 2-3 minutes, until the cabbage is translucent. Add carrot, Enoki mushrooms, water and mushroom sauce and allow to braise for 5 minutes. Taste, and season with more mushroom sauce if required.

Remove from heat and garnish with spring onions. Serve immediately with longevity noodles or rice.

Ingredients
15 Chinese or shitake mushrooms, soaked for at least 2 hours
1 pack (200g) enoki mushroom, ends trimmed and washed
A handful fatt choy (black moss), soaked for 2 mins
250ml water
2 tbsp oil
3-4 cloves garlic, finely chopped
2 tbsp mushroom sauce
1 tsp soy sauce
1/2 carrot, sliced thinly
5-6 lettuce leaves, washed and pat dry

Method
In a saucepan/wok, heat the oil over medium high heat. Add the garlic and cook for 2 minutes, until lightly browned. Add the mushrooms and stir fry for 1 minute, then add the water and bring to the boil. Season with mushroom sauce, and soy sauce. Once boiling, lower to medium low heat and braise for 15 minutes.

Increase heat to medium. Add carrots and cook for another 2 minutes. Then, add the enoki mushroom and cook for another 2 minutes. Finally, add the fatt choy and cook for about 30-40 seconds (until the sauce is bubbling). Taste and season with more soy sauce/mushroom sauce as necessary.

Place lettuce leaves on plate. Serve immediately.