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Eight Vegetable Hot Pot (Chup Chye)

Category: Main Dishes

Serves: 4 people

Preparing time: 00:00

Cooking time: 00:00


1 jar Wing Yip Yellow Bean Sauce 185ml

2 tsp fresh garlic

1 small onion

1 tsp minced ginger

185-225ml vegetable stock

3 tbsp peanut or vegetable oil

20g vermicelli noodles

30g tree fungus

50g dried Chinese mushrooms

1 small tin (227g) sliced bamboo shoots (rinse well and drain)

1/4 small cabbage (sliced)

3 spring onions (3cm lengths)

60g button mushrooms (halve larger mushrooms)

2-3 dried beancurd sticks

Cooking Method

Step 1

1. Soak separately until soft; the vermicelli noodles, tree fungus, dried mushrooms and bean curd sticks. Cut all into bite size pieces, approximately 1inch in size. This could take up to 20 minutes.

Step 2

2. Place onion, garlic and ginger in a food processor and blitz.

Step 3

3. Heat oil in a large pot and add the onion, garlic and ginger paste until it starts to caramelise, then add the Wing Yip Yellow Bean Sauce.

Step 4

4. Fill the sauce jar up with vegetable stock (185ml) and add along with the bamboo shoots and now soaked tree fungus, mushrooms and beancurd sticks. Cover and simmer for 15- 20 minutes.

Step 5

5. Add the cabbage and button mushrooms, cover and cook for 10 minutes adding a little more stock if necessary.

Step 6

6. Last of all add spring onions and vermicelli noodles and turn off the heat. Season to taste.

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