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2013-07-30
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This is a familiar dish I have back at hometown. Mom would usually cook this especially during the 1st or the 15th of the lunar month, so we would usually go on vegetarian diet on those days.It is quite a healthy and wholesome dish. Cooked or braised with decent layers of fu chok along with other greens like cabbages, it helps to absorb the gravy of the broth and thus quite delectable. It is lighter and not of strong flavor side. You would also enjoy some chewy black fungus as well, which is kno
This is a familiar dish I have back at hometown. Mom would usually cook this especially during the 1st or the 15th of the lunar month, so we would usually go on vegetarian diet on those days.
It is quite a healthy and wholesome dish. Cooked or braised with decent layers of fu chok along with other greens like cabbages, it helps to absorb the gravy of the broth and thus quite delectable. It is lighter and not of strong flavor side. You would also enjoy some chewy black fungus as well, which is known to be nutritious. For this plainer dish, they use the ginger sauce to flavor up the dish naturally with minimu, if not, none MSG needed. Indeed a fruitful vegan dish
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