300 g chye sim, chopped into little pieces
300 g mustard greens, chopped into little pieces
300 g long beans, cut into ½ inches
3 cloves garlic, finely minced (divided)
4 tbsp cooking oil (divided)
Seasonings For Vegetables:
Sugar to taste
Salt to taste
50 g dried shrimps soaked until soft & drained off (omit for vegetarian)
100 g chopped preserved radish (chai po), wash with water to get rid some of the saltiness
200 g extra firm tofu (tau kwa), cut into small cubes
100 g roasted peanuts
50 g basil leaves or 25g dried basil leaves
10 g mugwort leaves (ai cao ye) omit if unable to find
20 g mint leaves
50 g coriander leaves
80 g roasted peanuts
1 tbsp green tea leaves
½ tsp salt or more to taste
Soak the preserved radish in water to get rid of extra saltiness. Discard water & press out any excess water from the radish.
Place tofu on a cutting board lined with absorbent paper towel. Cover with another paper towel on top of the tofu & then place a heavy object on top & let it sit for 15 minutes. Remove the heavy object & you will notice how much liquid is soaked by the paper towel. Repeat this one more time for another 15 minutes. Then cut the tofu into ½ inch cubes.
Heat about 1 tbsp of oil in a wok. Add chye sim & 1/3 of the garlic and stir fry until soft but not mushy. Season with salt to your taste. Remove from the wok.
In the same wok, add 1 tbsp of oil. Add long beans & stir fry until the beans are soft. Season with seasonings to your taste. Remove from the wok.
Last but not least, add another 1 tbsp of oil. Add mustard greens & stir fry until they are soft. Season with salt to taste. Set aside.
In the same wok, add another 1 tsp of oil. Add garlic and stir fry for 30 seconds. Add dried shrimp & cook until fragrant, for about 1 minute. Set aside.
Add 1 tbsp of oil. Add chai po & season with a bit of sugar. Stir fry for about 5 minutes & then remove from the wok.
Drop mugwort leaves (ai cao ye) if desired or unable to source for.
Portion rice in a deep platter or bowl. Arrange all the veggies and toppings. Just before serving pour the soup over the rice and serve immediately.