Ingredients
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.
