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You are here: Home / Recipes / Recipes by Cooking Time / 0 to 1 Hour Recipes / Chap Chye Recipe (Braised Mixed Vegetables)

Chap Chye Recipe (Braised Mixed Vegetables)

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Originally posted on April 6, 2017. Last updated on October 22, 2018 By Bee Leng 1 Comment

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Chap Chye (Braised Mixed Vegetables) come in many styles - Nyonya... Hokkien... Cantonese... each with their own unique flavours and favourite ingredients. Which style is your favourite?

STORY BEHIND THE RECIPE

Chap Chye in Hokkien means Mixed Vegetables and ‘Zhai’ in Cantonese means Vegetarian. There are many versions and styles in cooking chap chye. For the Hokkien and Nyonya version, yellow fermented bean (Tau Cheo) is used instead of red bean curd, which is used in the Cantonese version. Whatever dialect group, the main ingredient of this dish is cabbage which should not be left out.
The recipe I am sharing is typically a Cantonese version which we normally cook during Chinese New Year. We will prepare a big pot the day before and serve to relatives and friends who come on the first day of Chinese New Year.

Chap Chye (Braised Mixed Vegetables) come in many styles - Nyonya... Hokkien... Cantonese... each with their own unique flavours and favourite ingredients. Which style is your favourite?

WHAT I LIKE ABOUT THIS DISH

  • It’s a great dish to make for vegetarians, as there’s lots of different flavours and textures in the dish!
  • It also goes well with rice and porridge, making it a great side dish to have as well.

 

HOW TO MAKE CHAP CHYE?

  1. Wash the cabbage and cut into chunks.
  2. Wash the mushroom and soak in hot water for 15 mins until it is soft. Wash, squeeze dry the mushroom and cut into half.
  3. Soak the black cloud fungus, black wooden ear fungus, tang hoon and golden needle in separate bowls of tap water for about 15 mins or until the fungus doubles in the size.
  4. Tear off the hard part of the wooden ear fungus and discard. Then cut rest of the wooden ear fungus into chunks.
  5. Wash the golden needle, pluck off the hard end and tie a knot.
  6. Remove the skin of the garlic and chop coarsely.
  7. Cut the mock goose into 2cm squares.
  8. Take out 3 square pieces of red fermented bean curd, including some of the red wine in the jar. Use the back of the spoon to mash it up.
  9. In a wok, add 100 ml oil and turn heat to medium. When the oil starts to bubble, deep fry the mock goose, a few pieces at a time.
  10. Once it’s golden brown, remove and place on paper towel to absorb excess oil. Repeat the process until all the mock goose pieces are done. Once cool, place them in an air-tight container for later use.
  11. Pour out the oil from wok leaving behind 3 TBsp of oil. Turn the heat up to high.
  12. Add in fermented red bean curd and garlic and fry for a few seconds until aromatic.
  13. Add in the cabbage and stir fry, then add in 1 TBsp of oyster sauce and mix well.
  14. Add the mushrooms, black fungus, wooden ear fungus and gingko nut. Stir until well mixed.
  15. Pour in 250 ml chicken stock and 250 ml of water to it and mix well. Cover the wok and continue to cook for about 40 mins over medium low heat.
  16. Lastly, add in the golden needle and tang hoon and continue to cook for another 10 mins.
  17. Transfer to a serving plate and sprinkle with crispy mock goose before serving

MARKETING TIPS

  1. Use the flattish looking cabbage over the round-as-a-ball round cabbage when buying round cabbage for chap chye as the round ones are much softer and will turn limp before they can absorb the gravy.
Read Also:  Crispy Wonton with Thai Sweet Chilli Sauce

COOKING TIPS

  1. Turn the heat down to medium low as it gets burnt easily when frying the mock goose.
  2. Do not add the mock goose to the cooked chap chye until you are ready to serve. Otherwise, it will not be crispy.
  3. Cook this dish the day before. This allows the vegetables to soak in and absorb the gravy, making it more tasty.
  4. Braise the chap chye for a longer time if you prefer it softer. For the Cantonese, the texture is almost like melting in your mouth. If you prefer a more crunchy texture, 35 mins of cooking time should be good.
  5. Tang Hoon should be added last as it turns soft very easily. It also absorbs lots of gravy, making it too soggy while making the chap chye too dry.
  6. Do not cook the golden needle for too long or it will lose its crunchiness.

 

DIETARY MODIFICATIONS

  • Egg-Free: No modifications needed.
  • Fish-Free: No modifications needed.
  • Nut-Free: No modifications needed.
  • Shellfish-Free: No modifications needed.
  • Vegan: Replace chicken stock with vegetable stock; replace oyster sauce with mushroom sauce.
  • Vegetarian: Replace chicken stock with vegetable stock; replace oyster sauce with mushroom sauce.

 

TRIED THIS RECIPE?

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Chap Chye (Braised Mixed Vegetables) come in many styles - Nyonya... Hokkien... Cantonese... each with their own unique flavours and favourite ingredients. Which style is your favourite?

Chap Chye

Course: Side Dish
Cuisine: Chinese
Keyword: chap chye, braised mixed vegetables, chap chye vegetable
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 6
Calories: 173 kcal

Chap Chye is a Mixed Vegetables dish braised in a warm, soothing broth. It's a great dish to make for vegetarians and for family gatherings, especially for Chinese New Year! 

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Ingredients

  • 450-500 gm Cabbage
  • 3 TBsp Oil
  • 3 cloves Chopped Garlic
  • 3 cubes Fermented Red Bean Curd
  • 2 tsp Red Wine from the Fermented Red Bean Curd
  • 20 gm Black Cloud Fungus
  • 10 gm Black Wooden Ear Fungus
  • 6-8 Chinese Dried Shiitake Mushrooms
  • 40 gm Gingko Nut
  • 50 gm Tang Hoon
  • 30 gm Golden Needle
  • 1 TBsp Oyster Sauce
  • 250 ml Chicken Stock
  • 250 ml Water
  • 100 gm Mock Goose (Vegetarian Crispy Soya Bean Sheet)

Instructions

PREPARATION METHOD

  1. Wash the cabbage and cut into chunks.

  2. Wash the mushroom and soak in hot water for 15 mins until it is soft. Wash, squeeze dry the mushroom and cut into half.
  3. Soak the black cloud fungus, black wooden ear fungus, tang hoon and golden needle in separate bowls of tap water for about 15 mins or until the fungus doubles in the size. 

  4. Tear off the hard part of the wooden ear fungus and discard. Then cut rest of the wooden ear fungus into chunks.

  5. Wash the golden needle, pluck off the hard end and tie a knot.

  6. Remove the skin of the garlic and chop coarsely.

  7. Cut the mock goose into 2cm squares.

  8. Take out 3 square pieces of red fermented bean curd, including some of the red wine in the jar. Use the back of the spoon to mash it up.

COOKING METHOD

  1. In a wok, add 100 ml oil and turn heat to medium. When the oil starts to bubble, deep fry the mock goose, a few pieces at a time.

  2. Once it's golden brown, remove and place on paper towel to absorb excess oil. Repeat the process until all the mock goose pieces are done. Once cool, place them in an air-tight container for later use.

  3. Pour out the oil from wok leaving behind 3 TBsp of oil. Turn the heat up to high.

  4. Add in fermented red bean curd and garlic and fry for a few seconds until aromatic.

  5. Add in the cabbage and stir fry, then add in 1 TBsp of oyster sauce and mix well.

  6. Add the mushrooms, black fungus, wooden ear fungus and gingko nut. Stir until well mixed.

  7. Pour in 250 ml chicken stock and 250 ml of water to it and mix well. Cover the wok and continue to cook for about 40 mins over medium low heat.

  8.  Lastly, add in the golden needle and tang hoon and continue to cook for another 10 mins.

  9. Transfer to a serving plate and sprinkle with crispy mock goose before serving.

Top Tips

MARKETING TIPS

  1. Use the flattish looking cabbage over the round-as-a-ball round cabbage when buying round cabbage for chap chye as the round ones are much softer and will turn limp before they can absorb the gravy.

COOKING TIPS

  1. Turn the heat down to medium low as it gets burnt easily when frying the mock goose.
  2. Do not add the mock goose to the cooked chap chye until you are ready to serve. Otherwise, it will not be crispy.
  3. Cook this dish the day before. This allows the vegetables to soak in and absorb the gravy, making it more tasty.
  4. Braise the chap chye for a longer time if you prefer it softer. For the Cantonese, the texture is almost like melting in your mouth. If you prefer a more crunchy texture, 35 mins of cooking time should be good.
  5. Tang Hoon should be added last as it turns soft very easily. It also absorbs lots of gravy, making it too soggy while making the chap chye too dry.
  6. Do not cook the golden needle for too long or it will lose its crunchiness.
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Filed Under: 0 to 1 Hour Recipes, Singaporean Recipes, Chinese New Year Recipes, Recipes by Cooking Style, Vegan-Friendly, Home-Style Recipes, Braised Recipes, Recipes, Recipes by Cooking Method, Malaysian Recipes, Vegetarian-Friendly Recipes, Chinese Recipes, Restaurant-Style Recipes, Recipes by Cuisine, Egg-Free Recipes, Old-School Heritage Recipes, Recipes by Dietary Preferences, Fish-Free Recipes, Recipes by Cooking Time, Nut-free, Recipes by Course, Vegetable Recipes, Festive Recipes, Shellfish-Free Recipes, Make-Ahead Recipes, Light and Healthy Recipes, Kid-Friendly Recipes Tagged With: Cabbage, Black Fungus, Chinese Mushroom, Wooden Ear Fungus, Fermented Red Beancurd, Gingko Nut, Noodle, Golden Needle, Crispy Soya Bean Sheet

About Bee Leng

Bee Leng spent most of her childhood in the kitchen learning the ropes of Chinese/Cantonese cooking. She loves to shares her treasury of heritage recipes and cooking wisdom gleaned from a lifetime of kitchen (mis)adventures. If you send her a photo of a dish gone awry, she can probably tell what went wrong!

TheBurningKitchen.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Amazon, the Amazon logo, AmazonSupply, and the AmazonSupply logo are trademarks of Amazon.com, Inc. or its affiliates.

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May I know how many persons this serves? I have been looking for a Cantonese ‘jai’ recipe for ages. thank you 🙂

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