Braised Fuchok, Dried Oyster & Vegetables with Foo Yee

braised-fuchok-dried-oyster-vegetables-with-foo-yee

Ingredients:

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

Seasonings:

1 tsp sugar

½ tsp salt

½ tsp chicken seasoning powder

Thickener:

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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