CNY Recipes Part 2: Braised Vegetables with Red Fermented Beancurd 南乳燜齋

Continuing from Part 1, this recipe requires more preparation time (some to be done the night before). On the first day of CNY where we 開年 we'd usually go "vegetarian" and have lighter dishes given that we'd feasted the night before. My mom taught me how to cook this step by step over the phone!

Depending on the ingredients used, steps could vary, but this is my personal favourite mix (and sounds auspicious too!). The use of fermented beancurd (南乳) adds a strong toasted flavour to the dish and is available in most supermarket/ wet markets.

南乳燜齋

Serves 6-8
Ingredients:

30g Dried Mushrooms 冬菇
200g Dried Oysters 蚝豉
1 pkt "Fatt Choy"/ Black Moss 發菜
20g Gluten 生根
20g Fried Beancurd 豆卜
1 (small) pkt Vermicelli 粉絲 (alternatives: Korean Dang Myeon or Japanese Shirataki noodles provide a more chewy texture)
50g Beancurd Sheets 腐竹
1 White Raddish, julienned
1 Chinese Long Cabbage, cut in 1" strips

- Seasoning for Stewed Mushrooms -
2 slices Ginger
1 Tbsp Oyster Sauce
1 tsp Soy Sauce
2 tsp Sugar
1/2 cup Water
1 tsp Shaoxing Wine
2 stalks Spring Onions, cut into 2" sections

- Seasoning for Braised Vegetables
2 cubes Red Fermented Beancurd 南乳, mashed
1 cube Chicken Stock, mashed
1 Tbsp Soy Sauce
2 tsp Sugar
2 Tbsp Oyster Sauce
1 tsp Salt
1 tsp Shaoxing Wine
1/2 cup Water
3 slices Ginger

Directions:
1. On the night before you intend to cook this dish, a few preparation steps -
(A) Mushrooms - soak dried mushrooms with cold water overnight
(B) Beancurd Sheets 腐竹 - tear into short 3" sections, discarding bent portions. Soak in hot water overnight/ till soft

2. On the day itself -
(A) Mushrooms - rinse & trim stems off softened mushrooms, reserve water for stock. In a non-stick pot, saute 2 slices of ginger. Add mushrooms and stir fry evenly, add "Seasoning for stewed mushrooms" & enough water to cover the top of the mushrooms. Leave to cook on medium/low heat for 40mins - 1 hour or till soft.
(C) Dried Oysters 蚝豉 - soak in hot water, covering with lid, for 15 mins. Wash to remove any traces of sand & drain off excess water. Saute with 2 slices of ginger, and spring onions. Drizzle Shaoxing wine and remove ginger/ spring onions once liquid is reduced.
(D) "Fatt Choy" 發菜 - soak with cold water, drizzle small amount of oil to hep trap and dirt, Rinse with water and cut through twice with scissors. Saute with (C) before adding to mushrooms at the half hour mark. Add oyster sauce to taste.
(E) Gluten 生根, Fried Beancurd 豆卜 - scald with boiling water, to remove outer layer of oil, rinse and wash twice, squeeze out any excess water and set aside.
(F) Cut White Radish and Long cabbage into strips. I personally liked the White Raddish really thin! 
(G) Vermicelli 粉絲 - soak with cold water and cut through once with scissors.

3. Finally, time to cook! Saute Ginger, Fermented Beancurd in a deep pot/ large wok. Add (E) + Long Cabbage so that more liquid is produced.
4. Add White Raddish, Water and a pinch of salt to taste. Cook till softened.
5. Add (A)-(D) and bring to a boil.
6. Add Vermicelli & Beancurd sheets (these need to be added last as they are super absorbent, and also beancurd sheets, when cooked too long, will start to disintegrate)
7. Add Oyster Sauce, Soy Sauce, Sugar to taste. (Optional: Thicken stew with cornstarch/ water mix)...

*wipe sweat* EAT UP! :D