Chap Chye (Braised Cabbage and Mushrooms)

cooking.nytimes.com

Adventures in RVing

We are pesky pescatarians who eat mostly plant-based meals.

8 large dried shiitake mushrooms

8 large or 16 small dried wood ear mushrooms (or use more dried shiitakes)

4 cups boiling water

2 to 2½ ounces dried glass noodles (mung bean noodles)

¼ cup fermented soybean paste (taucheo) or Korean doenjang

2 tablespoons oyster sauce (vegetarian, if preferred)

2 red fermented bean curd cubes (furu; see Tip), or 2½ tablespoons red miso paste

2 teaspoons soy sauce

½ cup peanut oil

3 ounces/90 grams dried tofu skin, cut into 1-inch-thick strips (see Tip)

4 large shallots, finely sliced

8 garlic cloves, minced

2 pounds green cabbage, cut into 2-inch-thick pieces, leaves separated

2 large carrots, peeled and cut into matchsticks

1 tablespoon palm sugar or dark brown sugar, plus more to taste

1 teaspoon fine salt, plus more to taste

Cilantro sprigs, for garnish

Directions at cooking.nytimes.com

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