Loh Han Chai (Mixed Vegetables)

Ingredient:
200gm white cabbage
200gm cauliflower
5 pieces dried mushroom
10 pieces straw mushroom (or 1 can of straw mushroom)
75g peas (soak in water)
75g fried glutton (or dried beancurd)
1 bundle of golden mushroom
½ piece of carrot
2 pieces of garlic (chopped fine)

Gravy:
300 ml of water
½ tsp salt
1 tbsp light soya sauce
¼ tsp pepper
1 tsp sugar
1 tsp dark soya sauce
½ tsp oyster sauce

Thickening: mixed well in a bowl
½ tbsp potato starch
1 tbsp water

Method:
1. Cut the white cabbage into half then to small pieces. Soak in tap water and dry drain for use later on. Cut the cauliflower and soaked in hot water. Soak the dried mushroom, remove the stalk, pat it and cut into slant. Soak Golden mushroom, break it into small stalks.

2. Put water in the wok to boil, then put in fried glutton ball to fry, until it become a bit soft, dish up (same way to treat dried beancurd) . Press the fried glutton ball dry.

3. Wok with hot water, put in cauliflower to cook a while then dish up. Heat up 1 tbsp of oil on wok to fry peas, stir fry a while then dish up.

4. Make sure white cabbage is drain dry, no water content. Heat up ¼ tsp oil to fry white cabbage in high fire, until see water comes out from the cabbage then stir a while then dish up.

5. Heat up 1 tsp of oil, put chopped garlic, carrot, mushroom to fry, then add cauliflower, golden mushroom fry. Add fried cabbage, turn fire to high, then put 300ml of water, reduce fire to cook them.

6. Add ¼ tsp of salt to the wok, stir then see water inside the wok is boiling, add ¼ tsp pepper, ½ tbsp sesame oil, 1 tsp light soya sauce, ½ tsp dark soya sauce.

7. Let it cook slowly for 6 mins cover the wok. While you prepare thickening set it aside.

8. Stir a bit, put in ½ oyster sauce, 1 tsp sugar to stir fry, see cabbage stem a bit transparent, then it means it is cooked. Lower the fire, add in thickening to stir then add in the peas, off the fire. Ready to serve.