Teochew Treasure Cabbage (Chai Choy) 传统潮州包菜

Ingredients

• 500 gcabbage, cut into thick pieces
• 10dried shiitake mushrooms, soaked until soft and quartered
• 10 gglass vermicelli (tang hoon), soaked until soft
• 3sweet bean curd sheets, soaked until soft and cut into thick slices
• 240 ml (1 cup)mushroom soaking water
• 1tomato, cut into wedges
• 3dried bean curd skins, wiped clean and deep-fried until golden brown
• 10fried gluten balls
• 60 ml (1/4 cup)vegetable oil
• 30 ml (2 tbsp)vegetarian oyster sauce
• 15 ml (1 tbsp)sugar
• 15 ml (1 tbsp), to tastesoy sauce
• 5 ml (1 tsp), to tastesalt
• 5 ml (1 tsp)mushroom seasoning

Instructions

1. 1

   Prepare ingredients

   Gather the fresh and dried ingredients, then measure out the seasonings.

2. 2

   Soak the mushrooms

   Soak the dried shiitake mushrooms in cold water until soft, about 1 hour. Drain them, squeeze out excess water and keep the soaking water. Snip off the stems, cut the caps in halves or quarters, and mince the stems.

3. 3

   Prepare cabbage

   Separate the cabbage leaves and wash them under running water. If you see signs of insects or worms, soak the leaves in salt water or vinegar water for 15–20 minutes, then drain well. Cut the cabbage into thick pieces.

4. 4

   Prepare bean curd

   Soak the dried sweet bean curd sheets in cold water until slightly softened. Cut them into thick slices with scissors and set aside.

5. 5

   Soak vermicelli

   Soak the dried glass vermicelli in cold water until soft, then drain well. Cut the tomato into wedges.

6. 6

   Blanch gluten balls

   Briefly blanch the fried gluten balls in a pot of boiling water to remove excess oil. Drain and set aside.

7. 7

   Fry bean curd skin

   Heat oil in a wok over high heat. Check that it is ready by inserting a wooden stick; bubbles should form around it. Fry the dried bean curd skin one piece at a time until just golden, taking less than a minute per piece. Drain on a paper-towel-lined tray and set aside.

8. 8

   Fry bean curd sheets

   In the same wok, fry the drained, slightly softened sweet bean curd sheets until golden. Remove and drain them.

9. 9

   Fry mushroom caps

   Keep 1 tablespoon of oil in the wok and add the mushroom caps and 1 tablespoon of sugar. Stir-fry until fragrant, then remove and drain.

10. 10

    Cook mushroom stems

    Add the minced mushroom stems to the wok and stir-fry until aromatic, about 2 minutes.

11. 11

    Stir-fry cabbage

    Add the thick cabbage pieces and stir-fry until they have softened slightly.

12. 12

    Add seasonings

    Add the fried shiitake mushroom caps, strained mushroom water and tomato wedges. Add the sugar, salt, vegetarian oyster sauce, soy sauce and mushroom seasoning, then stir-fry to mix the seasonings through the vegetables.

13. 13

    Add remaining ingredients

    Stir in the softened glass vermicelli, fried sweet bean curd sheets and gluten balls. Add the fried bean curd skin last.

14. 14

    Simmer and serve

    Reduce the heat to medium-low, cover and simmer until the bean curd skin has softened, about 5 minutes. Taste and adjust the seasoning as desired, then serve warm with hot steamed rice.

What is Teochew treasure cabbage?

Chai choy is a traditional Teochew-style vegetable dish built around cabbage and a mixture of dried, preserved and fried ingredients. Its combination of shiitake mushrooms, bean curd products and gluten makes it more substantial than a simple stir-fried vegetable side.

This version develops flavour by frying the mushrooms and bean curd before simmering everything with mushroom soaking water. The result brings together tender cabbage, savoury broth and pieces with contrasting textures.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 14g protein, 36g carbs, 22g fat.

Cabbage, vermicelli and sugar provide most of the carbohydrates, while the bean curd products and gluten balls contribute protein. Vegetable oil and the fried ingredients are the main sources of fat, with the sauces and seasoning contributing sodium. Serve with a moderate portion of steamed rice and add extra vegetables if you want a more balanced plate.

The dried ingredients

Shiitake mushrooms: soaking softens the caps and produces the cooking liquid used later. Keep that liquid, but strain it before adding it to the wok.

Preparing the cabbage

Thick pieces: cut the cabbage as directed so it can soften in the wok and simmer without disappearing into the other ingredients.

Washing: separate the leaves to rinse away any grit. If you spot signs of insects, the method suggests soaking the leaves in salt water or vinegar water before draining them thoroughly.

Frying before simmering

Bean curd skin: fry it piece by piece until just golden, as each piece takes less than a minute. This gives it a browned surface before it softens in the final simmer.

Sweet bean curd sheets: fry these separately in the same wok until golden. The recipe also fries the mushroom caps with sugar, then cooks the minced stems until aromatic.

Building the flavour

Mushroom water: add it strained, after the cabbage has started to soften and the mushroom caps are back in the wok. It supplies the liquid for the short covered simmer.

Seasonings: the method adds sugar, salt, vegetarian oyster sauce, soy sauce and mushroom seasoning before the vermicelli and fried ingredients. Mix well so the seasoning reaches the vegetables.

Texture and timing

The cabbage should soften slightly during stir-frying, then cook further as the dish simmers. The final covered simmer is about 5 minutes, or until the bean curd skin has softened.

Soaking takes about 1 hour for the shiitake mushrooms, and the bean curd sheets and vermicelli also need soaking until soft or slightly softened. Have the ingredients ready before starting the frying and stir-frying stages.

What to serve with it

Serve the dish warm with hot steamed rice, as the recipe suggests. The rice works well alongside the savoury mushroom-seasoned vegetables and the soft, chewy bean curd and gluten pieces.

Recipe notes & tips

• Save the mushroom soaking water before discarding the mushrooms’ soaking liquid.
• Strain the mushroom water before it goes into the wok.
• Fry the bean curd skin one piece at a time so you can remove each piece as soon as it turns golden.
• Drain the soaked vermicelli well before adding it to the wok.
• Taste the dish at the end and adjust the soy sauce and salt to your preference.

Variations

• More mushrooms: Add extra shiitake caps for a stronger mushroom presence.
• Different cabbage: Use another fresh green cabbage variety, cut into thick pieces.
• Less salty: Start with less soy sauce and salt, then adjust after simmering.
• More vermicelli: Increase the glass vermicelli for a softer, more noodle-like mix.
• Serve with rice: Keep the dish as written and offer steamed rice alongside.

Common mistakes to avoid

• Discarding the soaking liquid: Keep the mushroom water for the simmer, and strain it before use.
• Over-frying bean curd skin: Remove each piece when it is just golden, as it fries in less than a minute.
• Skipping the drain: Drain the soaked vermicelli and bean curd sheets well before cooking.
• Adding the bean curd skin too early: Add it last, as directed, so it softens during the brief covered simmer.
• Seasoning without tasting: Adjust salt and soy sauce at the end, after the flavours have come together.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a covered pan until hot throughout; add a small splash of water if the mixture seems dry.

Frequently asked questions