Tang Hoon Chap Cai (Cantonese Style)

Ingredients:

Cabbages (cut into large pieces)
Carrot (cut into slice)
Chinese mushroom (soaked, washed and cut into slice)
Black Fungus (soaked, washed and cut into slice)
Bean curd (i used thread knot type, you can use fried type)
Tang Hoon (soaked & washed)

2 pcs Red beancurd aka Nam yu  

Garlic (minced)

Oyster sauce
Sugar

Directions:
1. Heat oil and stir fried garlic then add in red beancurd till fragrant. 

2. Add mushroom, black fungus and beancurd, stir fried well.
3. Add all other ingredients except tang hoon and continue frying.

4. Add a bit of water and simmer for about 20 mins or till cabbage soften.

5. Add tang hoon and seasoning to taste and continue to simmer for a few mins.

6. Ready to serve hot.

Note:

You may add more red beancurd aka nam yu if you prefer stronger taste.