Being a preserved bean curd lover, both hubby and I were excited about trying this recipe. We took a few short cuts and took out some ingredients required in the original recipe*. We still love it.

Half section of Chinese cabbage (大白菜)
4-5 pieces bean curd sheet
3-5 pieces mushroom
10g white fungus
1 tablespoon chopped garlic
2 pieces red preserved bean curd
2 tablespoons oyster sauce
2 tablespoon light soya sauce
A pinch of salt
A pinch of pepper
1 tablespoon huadiao wine
1 teaspoon- 1 tablespoon sesame oil, depending on your preference for sesame oil flavor
1 tablespoon sugar
1/3-1/4 cup water, depending on your preference for sauce flavor

1. Rinse and soak mushroom and white fungus in water.
Mix preserved bean curd, oyster sauce, soya sauce,huadiao wine, sesame oil, sugar into sauce, and set aside.
2. Heat up oil and fry bean curd sheet until crispy and fragrant.
3. Add garlic and stir fry until fragrant.
4. Add cabbage, mushroom, white fungus, sauce, water and continue to stir fry.
5. Boil and simmer until cabbage is soft.

* original recipe adds glass noodle and carrot.