• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 5 dried mushrooms, soaked and halved
  • 2 tbsp black fungus (bok nee), soaked
  • 3 strips dried bean curd skin (tau kee), soaked for 1 to 2 minutes
  • 25g dried lily buds (kin chiam), soaked; cut off the hard tips and tie each strand into a knot
  • 100g button mushrooms, halved or quartered
  • 150g white cabbage (wong nga pak), cut into large pieces
  • 200g prawns, shelled
  • 20g glass noodles, soaked
  • 4 tbsp oil
  • 1 tsp chopped garlic
  • 1½ tbsp preserved soy bean paste (tau cheong), mashed 1 litre water
  • Sauce:
  • 1/2 tsp salt or to taste
  • 1 tsp sugar1/4 tsp pepper
  • 1 tsp chicken stock granules


  1. Heat oil in a wok and fry garlic until lightly golden. Add preserved soy bean paste and fry until aromatic. Add cabbage and button mushrooms and stir-fry well. Add prawns, dried mushrooms, black fungus, lily buds and bean curd sticks.
  2. Pour in water and cover wok with a lid. Bring to a boil over high heat, then simmer over a moderately low heat for 15 minutes.
  3. Add glass noodles and cook covered for six to seven minutes. Add seasoning to taste, then dish out.

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