Sunday 2 September 2012

Vegetarian Dish 斋菜

Vegetarian Dish 斋菜

This vegetarian dish was prepared for our family's ancestral worship on the15th day of the seventh month of the Chinese Lunar Calendar, which is generally known in the Chinese community as the "Ghost Festival". Our ancestral worship entails 3 different offerings of meat or fish dishes and at least one vegetarian dish. A vegetarian dish is included in the offerings for those departed ancestors who were vegetarian so that they can enjoy the offerings as well。


Top : glass noodle(冬粉), bottom left : black fungus(黑木耳), bottom right : dried kam cham(金针)



500g cabbage
60g black fungus  ( mook yee in Cantonese )
60g glass noodle
30g kam cham
15 seedless red dates
4 tbsp cooking oil

Sauce Ingredients


1/2 piece of Shanghai red bean curd ( nam yee in Cantonese )
1 tsp salt
2 tsp sugar
a pinch of m.s.g

Dissolve the sauce ingredients in 1/2 a Chinese rice bowl of water

Preparation Instructions


  • Cabbage - wash and cut the cabbage into bite-size pieces
  • Black fungus - soak and clean and cut away the base
  • Glass noodle - soak for 5 minutes. Drain and set aside
  • Kam Cham - soak and remove the hard part at the base of the stem. Rinse and squeeze dry 2 times to get rid of the sour taste
  • Red dates - soak overnight in 1/2 Chinese rice bowl of water

Cooking Instructions


1.  Heat 4 tbsp of cooking oil in a wok till very hot
2.  Add cabbage and fry until soft
3.  Then add red dates and juice. Let it simmer for 1 minute
4.  Add in the black fungus and  kam cham and stir fry for another minute
5.  Then add in the sauce ingredients. Let is simmer for 2 minutes
6.  Add soften glass noodle. Mix thoroughly and let simmer for another minute

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