Serves 4 to 6


  • Cooking Oil, 2 tablespoons
  • Red Fermented Bean Curds, 30 grams
  • Dried Lily Bulbs, 15 grams (soaked in warm water for 20 minutes till soften, both ends removed and tie into knots)
  • Dried Mushrooms, 8 pieces (soaked in hot water till soften, and stem removed)
  • Napa Cabbage, 900 grams  (rinsed and shredded into pieces)
  • Carrots, 200 grams (shredded and sliced into pieces)
  • Black Fungus, 12 grams (soaked in hot water till soften, hard stem removed and shredded)
  • Gingko Nuts, 15 grams (approx. 10)
  • Vegetarian Oyster Sauce, 2 tablespoons
  • Sesame Oil, 1 tablespoon
  • Pepper, 1 teaspoon
  • Water used to soak dried mushrooms, 400ml
  • Snow Peas, 75 grams (approx. 22) (both ends and the “string” at the side removed)
  • Fried Bean Curds, 100 grams



  1. In a 3.0L Thermos® Shuttle Chef® inner pot, heat cooking oil over medium oil, add red fermented beancurd and stir fry till fragrant. When fragrant, add mushrooms and stir fry for 1 minute.
  2. After 1 minute, add all ingredients (except snow peas and fried bean curd), stir to mix well and bring it to a boil.
  3. When boiling, add snow peas, close the inner pot with lid and transfer inner pot into the Shuttle Chef® outer pot. Let it sit aside for at least 1 hour. 
  4. Before serving, add fried bean curds.




  • This recipe is based on using a 3.0L Thermos® Shuttle Chef® RPE-3000 or TCRA-3000. You may adjust the ingredients quantity based on the capacity of the Shuttle Chef®.


Photo and recipe courtesy of Thermos Singapore team