- 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
- 1/2 tsp salt or to taste
- 1 tsp sugar1/4 tsp pepper
- 1 tsp chicken stock granules
- 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.
- 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.
- Add glass noodles and cook covered for six to seven minutes. Add seasoning to taste, then dish out.