Claypot Braised Beancurd with Glass Noodles

An easy to cook claypot dish! I omitted the normal sequence of stir frying the ingredients prior to stewing in the claypot, to speed up the process. I love the bean vermicelli to be deep-fried, it soak up the gravy better and easier to digest. However, for a healthier choice, you may soaked the vermicelli and throw in together with the vegetables.

Preparation: 10 mins, Cooking time: 15 mins

Ingredients (serves 4)
° 150g chinese cabbage (wong bak), cut into broad strips
° 6-8 chinese dried mushrooms, soaked
° 1 slice ginger
° 250ml water
° 2 firm tofu/beancurds (225g), cut into 4 sections and deep-fried
° 1 pack/50g bean vermicelli, deep-fried
° a small handful fresh coriander leaves, for garnish

° 1 tablespoon vegetarian oyster sauce
° 1 tablespoon light soy sauce
° ½ teaspoon sugar, or to taste
° ½ teaspoon sesame oil
° pepper, to taste

1. Combine the Chinese cabbage, mushrooms, ginger, water, beancurd and seasoning into a claypot. Bring to a boil and simmer for 10 minutes or until the vegetables are tender.
2. Add in the bean vermicelli and bring to a boil, usually after a while the bean vermicelli will soak up most of the gravy. If it is too watery, thicken the gravy with a bit of cornflour solution, if desired.
3. Garnish with coriander leaves and red chilli. Serves hot.