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Chap Chye (Mixed Vegetables Stew)

Chap Chye (Mixed Vegetables Stew) Recipe

Chap Chye (Mixed Vegetables Stew) Recipe

You can cook a huge pot with the intention of leftovers, because somehow, chap chye tastes better the next day.


  •  1 tbsp vegetable oil
  • 5 slices ginger
  • 4 cloves of garlic, peeled and finely chopped
  • 50g red fermented bean curd (aka ‘nam yee or 豆腐乳)
  • 250g napa cabbage (aka “Wong Bok”or 大白菜), cut to smaller pieces
  • small piece of fat choy (fa cai/发菜)
  • 1 carrot, peeled and sliced
  • 50g bean curd sticks (腐竹)
  • 15 ginkgo nuts (白果) (use those vacuum packed or canned types)
  • 15g dried lily buds (金针)
  • 5 dried Chinese mushrooms
  • 30g cellophane/glass noodles (aka ‘tang hoon’ or 粉絲)
  • 4 pieces dried black (wood ear) fungus (木耳)

Sauce (A)

  • 2 tbsp vegetarian oyster-flavoured sauce
  • 1 tbsp sesame oil
  • 2/3 cup water


1. Soak Chinese mushrooms, black fungus, fat choy and lily buds in individual bowls of hot water. When softened, drain the water. Remove mushrooms stems, squeeze out excess water and cut to half. Remove the hard portion on the underside of the fungus. Then, cut the rest of the fungus into smaller pieces. For the lily buds, tie each bud in a knot (to prevent fraying).
2. Soak bean curd sticks and tang hoon in individual bowls of water till softened. When the beancurd sticks turn soft and paler shade, cut to smaller pieces.
3. Heat oil in wok. Stir fry chopped garlic & ginger till fragrant. Then add nam yee and mash/chop it to smaller pieces with the spatula.
4. Add cabbage and stir fry till softened (a few minutes).
5. Add Chinese mushrooms, black fungus, lily buds, fat choy, ginkgo nuts, beancurd sticks along with the Sauce (A). Bring to a boil then cover with lid and let the vegetables simmer for about 5-10 minutes. Anytime the water runs dry, you can top up with hot water.
6. When the vegetables are cooked and the water is reduced, add tang hoon and stir the pot to allow the tang hoon to absorb the sauce. Serve with steamed rice.

Noob Cook Tips

1. Instead of nam yee, you can also use soy beans paste/tau cheo (豆酱).
2. If it’s not CNY season, you may not be able to find fat choy but you can still make chap chye without it.
3. Omit garlic if you are cooking this dish for Buddhist vegetarians.

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46 comments on “Chap Chye (Mixed Vegetables Stew)”

  1. Hi Wiffy, I found my dish came out with a little sweeter. Should I add more nam y or reduce the oyster sauce?

  2. Hey, there appears to be an error in your link to the recipe (there’s an extra dot in the url).

  3. Hi noobcook, can I use normal oyster sauce instead? Thank you!!

  4. Pingback: Daily SG: 8 Jun 2016 – The Singapore Daily

  5. Pingback: Cantonese Vegetarian Stir Fry, Chap Chye - Indochine Kitchen

  6. Do I add in the sauce in the nam yee tub too?

  7. Pingback: Teochew Porridge – The Tan Times

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