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Chap Chye (Mixed Vegetables Stew)

Chap Chye (Mixed Vegetables Stew) Recipe

Chap Chye (Mixed Vegetables Stew) Recipe

You can cook a huge pot with the intention of leftovers, because somehow, chap chye tastes better the next day.

Serves: 4


  •  1 tbsp vegetable oil
  • 5 slices ginger
  • 4 cloves of garlic, peeled and finely chopped
  • 50g red fermented bean curd (aka ‘nam yee or 豆腐乳)
  • 250g napa cabbage (aka “Wong Bok”or 大白菜), cut to smaller pieces
  • small piece of fat choy (fa cai/发菜)
  • 1 carrot, peeled and sliced
  • 50g bean curd sticks (腐竹)
  • 15 ginkgo nuts (白果) (use those vacuum packed or canned types)
  • 15g dried lily buds (金针)
  • 5 dried Chinese mushrooms
  • 30g cellophane/glass noodles (aka ‘tang hoon’ or 粉絲)
  • 4 pieces dried black (wood ear) fungus (木耳)

Sauce (A)

  • 2 tbsp vegetarian oyster-flavoured sauce
  • 1 tbsp sesame oil
  • 2/3 cup water


1. Soak Chinese mushrooms, black fungus, fat choy and lily buds in individual bowls of hot water. When softened, drain the water. Remove mushrooms stems, squeeze out excess water and cut to half. Remove the hard portion on the underside of the fungus. Then, cut the rest of the fungus into smaller pieces. For the lily buds, tie each bud in a knot (to prevent fraying).
2. Soak bean curd sticks and tang hoon in individual bowls of water till softened. When the beancurd sticks turn soft and paler shade, cut to smaller pieces.
3. Heat oil in wok. Stir fry chopped garlic & ginger till fragrant. Then add nam yee and mash/chop it to smaller pieces with the spatula.
4. Add cabbage and stir fry till softened (a few minutes).
5. Add Chinese mushrooms, black fungus, lily buds, fat choy, ginkgo nuts, beancurd sticks along with the Sauce (A). Bring to a boil then cover with lid and let the vegetables simmer for about 5-10 minutes. Anytime the water runs dry, you can top up with hot water.
6. When the vegetables are cooked and the water is reduced, add tang hoon and stir the pot to allow the tang hoon to absorb the sauce. Serve with steamed rice.

Noob Cook Tips

1. Instead of nam yee, you can also use soy beans paste/tau cheo (豆酱).
2. If it's not CNY season, you may not be able to find fat choy but you can still make chap chye without it.
3. Omit garlic if you are cooking this dish for Buddhist vegetarians.

Leave a Comment

38 Responses to “Chap Chye (Mixed Vegetables Stew)”

  1. maameemoomoo — February 7, 2011 @ 9:33 am

    Babe, this looks good!!!

    My mom used to cook this on CNY too.. Perhaps i should resume the tradition next year on. Happy Chinese New Year! :)


  2. lisaiscooking — February 7, 2011 @ 9:42 pm

    I love learning the auspicious meanings behind dishes. And, the mix of vegetables here sounds great. Being able to make it in advance with the flavors just getting better is always a bonus too!


  3. juhuacha — February 20, 2011 @ 10:31 pm

    Tried this recipe today and it tastes great. I omitted a lot of items as they were not in my pantry. Instead, I added some mock abalone. U can retain the mushroom soaking water for the sauce. It will add more flavour.


  4. Judy — May 15, 2011 @ 8:56 pm

    This is one of my absolute favourites! I have some nonya roots on my father’s side but my family isn’t traditional. My mom’s side is cantonese and all my sense of flavour comes from there instead. Speaking of chap chye, it is my absolute favourite and the only place I love it from is at the Joo chiat nonya restaurant. Once in a while it pops up as a dish at a scissor cut rice store, but it’s great to know the ingredients to be able to cook it at home!


  5. Jas — August 24, 2011 @ 12:44 pm

    Hi. noticed that ginger is listed as an ingredient but in the directions, nothing was mentioned abt ginger. So this is fry together with garlic?


    • wiffy replied: — August 24th, 2011 @ 2:06 pm

      yes together with garlic, forgot to mention it in the recipe, thanks for letting me know. you can also slice to thin strips if preferred.


  6. Lyn — September 6, 2011 @ 1:41 pm

    As a newly married woman who is learning how to cook, your recipe is great! Love the clear explanation with pictures and Chinese names for the ingredients, getting the items at the market was a breeze. thank you so much!=)


  7. dvdhen — July 26, 2012 @ 7:59 pm

    It so good that my wife need me to copy the recipe at once,thanks for sharing..


  8. Eliza — January 10, 2013 @ 1:49 pm

    You did not mention when to put in the ginkgo nuts…



    • wiffy replied: — January 11th, 2013 @ 1:04 pm

      Hi Eliza, apologies, please add at step 5. Amended the recipe.


  9. Beanie — April 9, 2014 @ 11:56 pm

    Hi Wiffy, where ca we buy the dried lily buds from?


    • wiffy replied: — April 10th, 2014 @ 4:00 pm

      You can get from NTUC (dried goods) or Fu Hua medical hall.


  10. Nicole — August 11, 2014 @ 7:50 am

    Hi Wiffy, I found my dish came out with a little sweeter. Should I add more nam y or reduce the oyster sauce?


    • wiffy replied: — August 11th, 2014 @ 3:42 pm

      Yes, you can reduce or omit oyster sauce. Season to taste with tau cheo, soy sauce etc :)



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