Hakka VegePot

This dish was inherited from my grandmother and my mom, both of them use to make this dish during special occasions and celebrations like first day of Chinese New Year, first and 15th day of the Chinese lunar calender etc. As usual, I made this dish on the last 15th day of the Chinese lunar calender i.e. yesterday...HaHa check the recipe out, it's simple and nice, usually my family will just eat the pot of vege for the whole meal, rice and other extra dish would be just to compliment this dish... hopefully everyone likes it...

Ingredients:
2 pc Chinese Fermented Bean Curd
10 petals Chinese Cabbage
10 petals Cabbage
50g Fried Gluten
80g Black Woody Fungus
80g Chinese Shitake Mushroom
100g Bean Curd Sticks
100g Bean Curd Skin
200g Glass Noodle
250g Deep Fried Tofu Puff
2 tbsp Salt
3 tbsp Brown Sugar
5 tbsp Vegetable Oil

Method:
1. Soak bean curd sticks, bean curd skin and fried gluten in hot water until soft. Soak mushroom and woody fungus in cold water for a few hours.
2. In a pot, fry the sliced Chinese mushroom and woody fungus without oil, add 1 tbsp of brown sugar and stir-fry for another 1 minute before adding vegetable oil.
3. Add in the Chinese cabbage and cabbage, stir-fry for another 5 minutes before adding the bean curd puffs, bean curd skin, bean curd sticks and fried gluten. Add water to cover the ingredients, bring to boil and add the fermented bean curd, turn to low heat, cover with lid and braise for 30-45 minutes.
4. Remove lid, add in pre-soaked glass noodles, mix well, add seasoning, cover with lid and braise for another 10-15 minutes over low heat. Done.