Chap Chye | Asian Mixed vegetables Stew

Chap Chye is an Asian vegetable stew that uses cabbage or chinese cabbage (napa cabbage), dried lily flowers, mushrooms and glass noodles.
Chap Chye taste better the next day.

Asian mixed vegetables stew

Chinese New Year celebration were celebrated for 15 days.
Visiting relatives and friends, kids and youngsters (singles) happily going round, collecting red packets containing money.

When it comes to celebrating any festivals, we tend to over eat all the time. Asian hospitality is at its max.
Agree?

Calling prior to visiting is not a must in our culture (but its nice if everyone do call some times). We can visit an uncle or auntie at any time, and we would be served with food; tit-bits and drinks, or even invited to join them for lunch if they about to sit down for one.

Yesterday, 19th February 2019, was the last of the day of celebration.
Life gets back to routine.

And its time to have simple food, preferably less meat ;P.

Chap Chye or mixed vegetable stew sounds like a perfect dish to start with our simple eating.


easy and delicious Chap Chye

What is Chap Chye | Asian Mixed vegetables Stew?

A mixed vegetable side dish (or main dish) consist of cabbage, napa cabbage, dried lily flower, dried beancurd (foo chuk), chinese mushrooms and glass noodles.

Fermented beancurd is used to make Chap Chye | Asian Mixed vegetables Stew.


vegetarian Chap Chye | Asian Mixed vegetables Stew

Ingredients to make a good Chap Chye | Asian Mixed vegetables Stew

1. Cloves of garlic, the more the merrier.
Just wash and saute whole garlic.

image of garlic

2. Dried lily flowers 
Knot dried lily flower for that extra crunch (taste and texture)

image of dried lily flowers for cooking

3. Cabbage
Either ordinary cabbage or chinese cabbage (napa cabbage/ wong bok) or both can be used to make chap chye.

cutting cabbage

4. Fermented beancurd
Traditional Cantonese recipe would use nam yee (red fermented beancurd), but I much prefer to use this fermented beancurd (this fermented beancurd is delicious with congee)

fermented beancurd for congee

5. Gingko nuts
See my notes on gingko nut below.

image of gingko nuts

6. Glass Noodles
Glass noodles or known as cellophane noodles are gluten free. They are made of mung bean starch.
They absorb water well, hence, you may have to add water when cooking chap chye.
This is a versatile noodle. I used this in for my Oxtail Soup or my Thai noodle salad.


A bowl of wonderful Chap Chye | Asian Mixed vegetables Stew

quick and easy Chinese vegetables stew

About Gingko nuts

Just a little note on gingko nuts.

Gingko nuts comes from native Chinese plant known as gingko biloba tree. Both nuts and leaves are believed to have some medicinal values.

Best avoid eating raw gingko nuts as they can be toxic if eaten in large quantities.

My best advice is, just buy the store bought cooked gingko nuts from your asian grocer.

And another point to note to :  take out the teeny weeny green bits in the middle of gingko nuts (photo below).

Slice gingko nuts into halved and take out the "heart" with a toothpick.

Those green bits are super BITTER!!!

halved gingko nuts

Best way to enjoy Chap Chye | Asian Mixed vegetables Stew

Chap Chye | Asian Mixed vegetables Stew can be served immediately with steam rice, but honestly, Chap Chye | Asian Mixed vegetables Stew taste better the next day.

By leaving it overnight in the fridge, enhances it flavours further. 

Chap Chye | Asian Mixed vegetables Stew can be kept in an airtight container for at least 3 days in the fridge.

Note : I have frozen a portion of Chap Chye and we shall see about the taste. I will update here.

chap chye with glass noodles, dried lily flowers and mushrooms



asian mixed vegetables, chap chye, mixed vegetable stew, vegetable stew
vegetarian
Malaysian
Yield: 10

Chap Chye | Asian Mixed vegetables Stew

Chap Chye is an Asian vegetable stew that uses cabbage or chinese cabbage (napa cabbage), dried lily flowers, mushrooms and glass noodles.
prep time: 30 minscook time: 20 minstotal time: 50 mins

ingredients:

  • 50g garlic
  • 100g glass noodles
  • 80 g dried lily flowers
  • 25g wood fungus
  • 25g shitake mushrooms
  • 500g cabbage
  • 2 cubes of fermented beancurds
  • 250g gingko nuts
  • 2 tablespoon sugar
  • salt to taste
  • 3 tablespoon oil
  • 1 cup water (more if required)

instructions

Preparation work
  1. Without peeling off its its skin, wash and pat dry garlic.
  2. Soak glass noodles in a bowl for at least 20 minutes.
  3. Prepare dried lily flower by first cut off the hard bits at one end, knot and wash.
  4. Soak fungi and mushrooms 
  5. Halved shitake mushrooms
  6. Wash and cut cabbage into chunks
  7. Halved gingko nuts and take out the green bits in the middle.
Cooking Chap Chye | Asian Mixed vegetables Stew
  1. Heat up oil in a wok.
  2. Saute the garlic (whole) until aromatic.
  3. Add lightly mashed fermented beancurd
  4. Add cabbage, fungus, gingko and mushrooms
  5. Stir for about 5 minutes.
  6. Add water
  7. Add sugar
  8. Bring to boil then lower heat to a simmer.
  9. Cover and cook for for 5 to 10 minutes.
  10. Add glass noodles.
  11. Add salt (adjust the taste to suit you)
  12. Let the vegetables cook for another 2 minutes or so and until the glass noodles absorb all the sauce.
  13. Stir and cook for another 5 minutes.
  14. Serve with steam rice.

NOTES:

Add water by half a cup at a time if the vegetable looks too dry. 
Add sugar and salt to cater for the additional water added.
Created using The Recipes Generator


Chap Chye is an Asian vegetable stew that uses cabbage or chinese cabbage (napa cabbage), dried lily flowers, mushrooms and glass noodles. A day old Chap Chye taste better than the freshly cook chap chye.

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