Stir Fried Mixed Vegetables (Chap Choy)

• Cabbage:  wash, drain and cut into pieces.
• Chinese shitake mushrooms:  soaked for 1 hour or till fully hydrate, cut out the stem.
• Dried black fungus/ (Mok Yee):  soak  for 1 hour or till expanded, slice thinly.
• Mung Bean Vermicelli (Sohoon):  wash and soak for less than 5 minutes.
• Fried bean curd balls (Tow Foo Pok):  Just rinse quickly                    
• Dried bean curd skin ( Fu Chuk ):  No need to wash. Break into large pieces.

1. Heat up wok with water and par-boil dried mushrooms and dried black fungus.  Scoop up and drain.
2. Par-boil the Mung Bean vermicelli ( only 1 minute ). Scoop out and drain.  Do not par-boil the mung bean vermicelli for too long.
3. Next par-boil the fried bean balls.  Scoop out and drain.
4. Fry the dried bean curd skin with hot oil.  Scoop out once there is no longer a sizzling sound when the dried bean curd skin is put in the oil or when the skin turn brown.
5. Heat up the wok with oil. Put in the dried mushrooms and black fungus and stir fry for a few minutes. 
6. Then put in all the cabbage.  Stir fry for a few minutes. Next pour in 1 cup of water and stir fry again.  More water can be added if it's not enough.  Can adjust according to preference.
7. Once the cabbage us slightly cooked, add in some vegetarian oyster sauce, salt and stir fry.
8. Next pour in the fried bean curd balls and stir fry.
9. Then pour in the mung bean vermicelli and stir fry again.  Be sure to put the vermicelli underneath all the vegetables in order for it to soak some of the sauce.  Otherwise the vermicelli will not be loosen.
10. Lastly put in the fried bean curd skin and mixed together again.
11. Once all the ingredients have been stir fried and mixed well, dish out onto plate and serve warm
12. This dish can be eaten on its own or better still with steamed rice.