This is a very flavourful vegetarian dish that requires absolutely no skill to prepare. The first ingredients to go in are your dried shitake mushrooms and bean curd sticks. Pressed tofu sheets are not easy to cook well. The only good way to cook it is to boil or stew it it.

Seasoning is simple – just oyster sauce and sesame oil. A sourish flavour is obtained from Orange Daylily or jin zhen in Chinese. Some canned button mushrooms can also be added. You can make use of the liquid in the can to enhance the flavour of your stock.

Finally, add cellophane noodles (made from green bean starch), turn off the heat and let the juices soften them.

Goes beautifully with rice. Don’t join the crazy queues at the food courts and zer cha stalls. Try this at home.

© Chan Joon Yee