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Chap Chye (Mixed Vegetables Stew)

Chap Chye (Mixed Vegetables Stew) Recipe

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Happy Chinese New Year (CNY) to all those celebrating this holiday! Yesterday was CNY eve and I cooked a huge pot of chap chye (mixed vegetables stew) for lunch. I brought the rest  to my family’s reunion dinner and I was quite pleased when I hear that my chap chye was delicious, a compliment especially coming from the older folks.

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This is a Nonya dish, but my way of cooking is not quite Nonya as it is deliberately not soupy, because I tried to duplicate my mum’s style of dry chap chye which I loved as a kid. This is a popular vegetarian dish to consume during Chinese New Year (and also Vesak Day).  The ingredients have auspicious meanings, especially fat choy (dried moss) which sounds like “fatt choi” (striking it rich).

Ingredients for Buddha's Delight & Chap Chye

Many of the ingredients are dried goods, so you can stock up your pantry and whip this up quite readily.

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41 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 :)