Chap Cai (Chinese mixed vegetables)

Ingredients

100g chicken fillet ( cut into thin slices )

1/4 cabbage ( cut into big square pieces)

1 small carrot ( cut into slices)

10 small chinese mushrooms ( soaked)

10 small black cloud fungus (云耳, soaked and cut )

10 pcs dried lily buds (soaked in hot water and tough stems removed)

4 pcs bean curd stick ( soaked in hot water and cut into 2-in lengths)

2 small bundle tang hoon (glass noodles)

2 cloves garlic ( chopped )

1 tbsp oyster sauce

1 tbsp corn flour

1 tbsp light soya sauce

1/4 tsp salt

some oil

Preparation

1. Season the chicken fillet with 1 tbsp corn flour and 1 tbsp light soya sauce.

2. Put 2 tbsp oil into saucepan and stir fry garlic until fragrant. Add chicken and stir-fry till cooked.

3. Put in all the ingredients (except tang hoon ), oyster sauce, light soya sauce, salt and stir fry to mix well.

4. Add in 1 cup of water and cover to simmer over medium low fire for 15 minutes.

5. Add in tang hoon and cook for further 5 minutes or until tang hoon is cooked.

6. Dish out to serve.

* 1 tbsp dark soya sauce may be added to give this chap cai a darker look.