Chinese Vegetarian Pot with Nam Yu 八寶南乳素齋煲

Ingredients:

choose 8 different types of vegetables of your choice! for myself, i like the followings:

Dried Chinese Mushrooms 冬菇
Black Fungus 黑木耳*
Yellow Fungus 黃耳*
Beancurd Stick 素雞
Sweet Beancurd Sheet 甜付竹
Beancurd Sheet 付皮
Japanese Cabbage
Baby Corn

Ginger - 4-6 slices
Garlic - 6 to 8 pc pressed
南乳酱- 2-4 pc
seasoning - oyster sauce ***, sugar, sesame oil

*** For Vegetarian version, replace with vegetarian oyster sauce

How to Make:
1. 2 nights before making this dish, wash the chinese mushrooms, then soak them in water overnight.

2. Next day, drain the soaking water, use corn flour to wash the soaked chinese mushrooms, rinse clean.

3. Marinate the chinese mushrooms with sesame oil, sugar and a little bit of soy sauce, then steam for 1 to 2 hours until soft. Once cooled down, cut the chinese mushrooms into your desired size.

4. Keep the mushrooms water in the dish after steaming for use later.

5. Other ingredients with the *, just wash and rinse clean and soak in water until soft (around half a day). Japanese cabbage wash and drain and cut to your desired size. No need to be too small as it will shrink during cooking.

6. Heat up a wok which is big enough to hold up all your ingredients, add oil, then the ginger and garlic until fragrant. Then add the 南乳酱  until fragrant. Be careful of not burning the 南乳酱 . Better turn heat to medium at this stage.

7. Add all the above vegetables ingredients except the Japanese Cabbage and baby corn, add the chinese mushrooms water and braised for 1 hour or until all soft and taste good! Feel free to season with oyster sauce and sugar and sesame oil. If not all ingredients are submerged under the braising sauce, add more water to the wok or pot until all ingredients are submerged underneath. Check braising from time to time to avoid anything sticking at the bottom.

8. Once the above braising is quite ready, then Japanese cabbage and baby corn for braised for another 20-30 min. Finally, check taste and seasoning by adding sugar, soy sauce, sesame oil as required.

Enjoy!