Braised Assorted Mushrooms, Lilybuds & Bean Vermicelli‘s a sort of luxurious vegetarian dish, made usually during Chinese New Year. It can be served with steamed rice or as a main one-pot meal too, especially when various vegetables like cabbages and carrots are added in. I made mine with some harvested veggies from my patch. 🙂


  • 100g bean vermicelli (or tanghoon or so-oen)
  • 30g dried mixed mushrooms like shiitake, enoki, oyster
  • 20g dried woodsear or cloudsear mushrooms
  • 15g dried lilybuds (day lilybuds or golden needles)
  • 350g courgette, quartered lengthwise, sliced (or cabbage, hard centre removed, finely sliced)
  • 100g carrot, roughly grated or quartered lengthwise, sliced
  • 450ml water
  • 3 tbsp vegetarian oyster sauce
  • 2 tbsp vegetarian light soy sauce
  • 1/2 tsp sugarcane sugar
  • pepper and salt, to taste



    Serves 4
    Prep time 45 mins
    Cook time 30 mins
    Total time 75 mins
total time


  1. Re-hydrate mushrooms and lilybuds with hot water for at least 15 mins. Then drain and cut large mushrooms into pcs. (Pls see pix below.)
  2. Put bean vermicelli in cold water for at least 30 mins and upto a couple of hrs.
  3. Heat 4 tbsp vegetable or sunflower oil in a wok or large pan on medium heat.
  4. Add in courgette (or cabbage) and fry for abt 3 mins. Then add in mushrooms and lilybuds and fry abt another 3 mins.
  5. Pour in water and add in bean vermicelli, oyster sauce, light soy sauce, sugar and a dash of pepper. Lower heat and simmer for abt 15 mins.
  6. Then add in carrot and simmer a further 5 mins. If it’s a little dry, add in some water.
  7. Test taste. Add in some salt, if necessary.

It’s been a long time since I last had this. Brings back good memories..

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