Clay Pot Vegetarian Stew

Ingredients:

• 1 medium Chinese celery cabbage
• 1 small carrot
• 300g baby cabbage
• 150g bean curd skin
• 40g dried bamboo shoot tips
• 10g mushrooms
• 35g black moss
• 50g glass noodles
• 1 small piece ginger

Seasonings:

• 1 tbsp each of salt and soy sauce
• 1 tsp each of sugar and sesame oil
• 3 cups vegetables stock

Procedures:

1. Peel cabbage leaves and halve baby cabbages, Peel carrot, slice; shred ginger.
2. Soak bean curd until soft and cut into pieces. Soak mushrooms until soft. Soak black moss and rinse several times. Soak bamboo shoot, tear into long thin strips and cut into small sections. Soak glass noodles and cut into sections.
3. Heat 2 tbsps il in a wok, stir fry celery cabbage until soft; spread in a clay pot.
4. Heat 1 tbsp oil, stir fry ginger and mushrooms until fragrant; add soy sauce and sugar, simmer for a few minutes; add bamboo shoot, carrot and bean curd skin, stir well, remove to clay pot. Add in stock, bring to a boil and simmer over low heat for 30 minutes. Add noodles and black moss, cook for 5 more minutes. Add salt to taste.
5. Heat 1 tbsp oil in a wok and quick fry baby cabbage. Spread on top of the clay pot. Drizzle sesame oil over the dish, and serve.