Few cloves of garlic - smashed
Few slices of ginger
Small handful of dried shrimps - soaked
1 Beijing cabbage - cut into small pieces
1 box fresh black fungus (bought from NTUC)
Half a carrot - slice it
Few pcs of beancurd skin - soak till soft
1 pc tang hoon - soak till soft
1 cup chicken stock
1 tbsp light soya sauce
Methods:
1. Heat 2 tbsp oil in a pan to fry garlic, ginger, and dried shrimps until fragrant.
2. Add the cabbage and stir fry for 2 mins.
3. Add the carrots, and black fungus and stirfry for 2 mins.
4. Add the beancurd skin, and tang hoon and stirfry for 2 mins.
5. Add the chicken stock, and light soya sauce, and mix well.
6. Cover the pan with a lid, reduce fire to medium-high for 3 mins. Stirfry in between.
Ready to serve!
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