Braised Fuchok, Dried Oyster & Vegetables with Foo Yee



85g fuchok (fried beancurd stick) (soaked until soften, sectioned and drained)

30g dried oyster (soaked until soften and drained)

30g shelled gingko nut

150g Beijing cabbage (cut into big pieces)

3 red bird’s eye chillies (flattened)

40g glass noodles (soaked until soften and drained)

4 pieces foo yee (white fermented beancurd)

1 tbsp chopped garlic

1 tbsp cooking oil

1 tbsp lard

1 cup water


1 tsp sugar

½ tsp salt

½ tsp chicken seasoning powder


1 tsp potato starch mixed with 2 tsp water

Preparation Instructions:

  1. Heat up a non-stick wok with 1 tbsp of cooking oil.
  2. Saute the chopped garlic and foo yee until fragrant.
  3. Add in water and seasonings and bring to a boil.
  4. Add in dried oyster, gingko nut, fuchok, red bird’s eye chillies and Beijing cabbage, bring to a boil and continue to simmer for 5 minutes.
  5. Add in glass noodles, stir to combine.
  6. Thicken the sauce with potato starch solution.
  7. Add in lard, stir to combine.
  8. Dish out and serve.



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