Braised Asian Mixed Vegetables with Vermicelli for dinner

Today I've been craving for some of this particular Chinese cooking dish style and coincidently I have all the ingredients at home. So it's time to cook!
I used to remember my mom cooking this during my childhood years and she used to call the black fungus as elephant ears.🤣
Because it does looks like one too. 😝
So this time I'm cooking this dish myself without any assistance.
I will be cooking for two person so most of the ingredients ratio I will just estimated it just enough for two pax.

Ingredients:

• Dry black fungus(Soaked)
• Mung bean vermicelli(Soaked)
• Chicken slice(marinated with some soy sauce & chopped garlic)
• Garlic & chilies(Chopped)
• Dry salted shrimps(washed and chopped)
• Carrot (cut into small bite size)
• Cabbage (sliced)You can use normal cabbage too.
• Fried Tofu skin(break into bite size)
• Oyster sauce
• Water
• White pepper(one pinch)
• Cooking oil(I use sunflower oil)

Steps:

• Soak the mung bean vermicelli and drained it once it has fully hydrated and soften.

• Soaked the dry black fungus and once the black fungus is fully hydrated, you can now clean it and wash it.
• Time to chopped up some garlic, chilies & dry salted shrimp. Set aside.
• Sliced the cabbage and cut the carrots to your liking bite size.
• Break the tofu skin into bite size.
• Now prepare the oyster sauce in a small bowl(I put more oyster sauce because I won't be putting any salt in this dish), combined it together with some water and a pinch of white pepper. Mixed it together and set aside.

• Now it's time for cooking, add some cooking oil & heat up your wok in medium heat.
  Then tossed in your chopped dry salted shrimp and stir fry it until it's fragrant.

-After that push the fried dry shrimp away from the hot oil in the wok so it won't get burned.
Now tossed in the chopped garlic and chilies in the hot oil.

• Then tossed in the sliced marinated chicken. Stir fry together in the hot oil until the chickens slice is changes color and is cooked.

-Then it's time to tossed in your vegetables carrots & cabbage. Stir fry them for 5 seconds.

• Then tossed in the black fungus. Stir fry them all together until you can see your carrot and cabbage slightly changed color.

• Now pour in your sauce mixture that consist of oyster sauce, water and white pepper. Give it a mix.

• Then add in the fried tofu skin. Make sure your sauce is slightly covering about half or slightly covering all of your ingredients and do let the fried tofu skin fully submerged in the sauce. If the sauce is not enough, you can always add some more water.

• Now put your wok's lid on and let it simmer in small fire for about 10 minutes or until your fried tofu skin has soften.

• Once your tofu skin has soften ,time to give the sauce a quick taste and when the taste is perfect you can now add in the mung bean vermicelli. Mixed it with the rest of the ingredients and it is now ready to be served!

You can eat this with plain white rice. It's a simple dish but really delicious!😄
Between it's my first time cooking this dish but I'm impressed that it came out successfully. Hehe..

What did you have for dinner today?

I hope it's something delish too.😄