• 2 tbsp Olive Oil
  • 3 cubes Red Fermented Bean Curd
  • 2 tbsp Cooking Rice Wine (Shao Xing Wine) *Non-Halal
  • 1 tsp Sesame Oil
  • 2 tbsp Soy Sauce
  • 2 tsp Sugar
  • 1 cup Water


  • Add 2 tbsp Olive Oil
  • Add 3 sliced Ginger
  • Add 3 cubes Red Fermented Bean Curd
  • Sauté chopped Garlic
  • Add white portions of the Leek
  • Add Shiitake Mushrooms, Black Fungus, and Dried Lily Flowers.
  • Stir fry for 1 minute.
  • Add 2 tbsp Cooking Rice Wine (Shao Xing Wine) and stir fry for another minute.
  • Next, add the Pak Choy and Dry Bean Curd, and cook on high heat. Stir-fry for 2 minutes.
  • Add the remaining green portion of the Leek, 1 tsp Sesame Oil, 2 tbsp Soy Sauce, 2 tsp Sugar and 1 cup of Water.
  • Stir everything together, cover the wok, and reduce the heat to medium. Cook for 6 minutes, stirring occasionally.
  • Uncover the wok and turn the heat back up to high.
  • Add the Glass Noodles, which should soak up most of the liquid.
  • Keep stirring until most of the liquid has evaporated.
  • Transfer to a large bowl and serve with steamed rice!

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