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21 December 2012,04:13 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Soak mung bean noodles in water for 12 minutes or until tender, drain and cut into short sections.
  • Preheat a pan of oil over medium heat. Fry chopped garlic until fragrant and golden.
  • Add cabbage, dried lily flowers and black ear mushrooms. Stir fry to combine.
  • Add mung bean noodles and stock, toss again.
  • Season well with vegetarian oyster sauce, seasoning sauce, light soy sauce, sugar, pepper and Chinese rice wine.
  • Toss and stir-fry to mix well, turn off the heat.
  • Dip out into a serving dish and top with crisp- fried dried bean curd skin.
  • Garnish with Chinese celery before serving.


  • 150 grams dried mung bean noodles
  • 75 ml Cooking oil
  • 1 tablespoon garlic, chopped
  • 250 grams cabbage, cut into pieces
  • 75 grams dried lily flowers, soaked and tied to a knot
  • 150 grams fresh black ear mushrooms ,cut
  • 250 ml vegetable stock
  • 2 tablespoons vegetarian oyster sauce
  • 2 teaspoons seasoning sauce
  • 2 teaspoons light soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon pepper
  • 1 teaspoon Chinese rice wine
  • 150 grams crisp-fried dried bean curd skin
  • Chinese celery for garnish

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