Ingredients

• 4pcs red fermented bean curd (nam yee), with gravy
• 30 g cooking oil
• 3-4 slices fresh ginger
• 500 g Chinese cabbage, cut in chunks (5 cm)
• 5-10 dried shiitake mushrooms, soaked to soften, stems removed, squeezed
• 3 Chinese red dates, pitted and rinsed
• 10 g dried black fungus, soaked to soften, stems removed, cut in pieces
• 10 tofu puffs, cut in halves
• 20g vegetarian oyster sauce
• 1 tsp sugar
• 200g water
• 2-3 pcs Tianzhu, soaked to soften and cut into pieces
• 30 g mung bean vermicelli (dongfen), soaked to soften, drained

Devices & Accessories

TM6

TM5

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