When the Lunar New Year approaches, my kitchen transforms into a fragrant haven, filled with the enticing aromas of traditional dishes. One recipe that never fails to evoke the spirit of the season is Chap Chye, a comforting Singaporean braised cabbage dish that beautifully blends flavors and textures. The rich earthiness of shiitake mushrooms mingles with the sweetness of carrots and the softness of tender cabbage, creating a harmonious symphony of taste.
I stumbled upon a vegan version that captures all the authenticity of this beloved dish, providing a heartfelt option for those seeking vibrant yet simple meals. With just a handful of ingredients, you can create a dish that feels festive enough for special occasions, yet comforting for an everyday feast. So, whether you’re celebrating the Lunar New Year or simply looking to spice up your weekly menu, this Vegan Chap Chye is a delightful addition that promises to impress both family and friends alike!
Why is Chap Chye a Must-Try Recipe?
Simplicity: Crafting Chap Chye is a breeze—perfect for both novice cooks and seasoned chefs!
Flavor Explosion: The fragrant blend of shiitake mushrooms, fresh cabbage, and savory sauces creates a depth of flavor that delights every palate.
Versatile Dish: Whether as a main meal or a side dish, this recipe allows you to customize with seasonal veggies or plant-based protein for extra nourishment.
Crowd-Pleasing: Great for festive celebrations or casual dinners, it’s sure to impress at any gathering!
Nutritionally Rich: With high fiber and a range of vitamins, this dish is not just delicious but also a healthy choice for everyone.
Explore more delicious options for festive meals with our guide on Lunar New Year recipes.
Chap Chye Ingredients
For the Base
• Large dried shiitake mushrooms – Adds deep umami flavor; substitute with fresh shiitake or other mushrooms as available.
• Dried wood ear mushrooms – Contributes unique texture; can be replaced with additional shiitake if preferred.
• Green cabbage – The main ingredient that serves as bulk; Napa cabbage can be substituted for a different flavor.
• Carrots – Adds sweetness and vibrant color; substitute with bell peppers or omit if not desired.
For the Noodles
• Dried glass noodles (mung bean noodles) – Creates a chewy element; sub with rice noodles if needed.
For the Sauce
• Fermented soybean paste (taucheo) or Korean doenjang – Provides savory depth; miso can serve as a suitable alternative.
• Oyster sauce (vegetarian, if preferred) – Enhances umami; can be omitted or substituted with mushroom sauce for strict vegans.
• Red fermented bean curd cubes (furu) or red miso paste – Adds creaminess and a complex flavor; opt for more miso for a consistent taste.
• Palm sugar or dark brown sugar – Balances flavors beautifully; maple syrup can be an alternative for a touch of sweetness.
• Salt – Essential for enhancing overall flavors; adjust to taste as needed.
For Frying and Garnish
• Peanut oil – Perfect for frying and adding flavor; substitute with vegetable oil for allergy concerns.
• Dried tofu skin – Provides a unique chewy texture; extra-firm tofu can work in a pinch.
• Shallots and garlic – Fundamental aromatics that build the flavor base; don’t skip these for an aromatic kick.
• Cilantro sprigs (for garnish) – Adds a fresh touch; can be omitted if not available or desired.
This delicious Chap Chye is sure to become a favorite in your home-cooked repertoire!
How to Make Chap Chye
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Soak Ingredients: Begin by covering the dried shiitake mushrooms with boiling water and letting them soak for about 30 minutes. Meanwhile, soak the glass noodles in room temperature water until soft.
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Make Sauce: In a mixing bowl, combine the fermented soybean paste, oyster sauce, bean curd, and soy sauce. Mash these into a smooth paste that’s packed with flavor.
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Prepare Mushrooms: Once soaked, squeeze out the excess water from the shiitake mushrooms, trim their stems, and slice the caps into bite-sized pieces. Get the wood ear mushrooms ready by trimming as necessary.
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Fry Tofu Skin: Heat the peanut oil in a wok over medium heat. Fry the dried tofu skin until it turns golden brown and crispy, then set it aside to enjoy its delightful crunch later.
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Cook Aromatics: Using the same oil, sauté the shallots and garlic until they release their fragrant aroma, making your kitchen feel like a culinary haven!
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Combine Cabbage: Toss in the shiitake mushrooms along with the prepared sauce, then stir in the cabbage. Pour in the reserved mushroom soaking water for added flavor.
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Simmer: Cover and cook on medium-low heat for about 10 minutes, allowing the cabbage to gently wilt and soak in those wonderful flavors.
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Finish: Stir in the wood ear mushrooms, glass noodles, tofu skin, and carrots, combining everything well. Cook until the liquid is absorbed, about 10 to 15 minutes, then add the palm sugar and salt to taste.
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Garnish & Serve: Transfer your fragrant Chap Chye to a serving dish, garnish with fresh cilantro, and serve it up warm to enjoy that savory, comforting experience.
Optional: Serve with steamed white rice for a complete meal!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Chap Chye
Fridge: Store leftover Chap Chye in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to maintain flavors and textures.
Freezer: For longer storage, place cooled Chap Chye in a freezer-safe container or bag, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: Heat on medium-low in a skillet or wok until warmed through. Add a splash of water to revive the moisture if needed.
Airtight Storage: Always ensure your container is airtight to preserve the rich flavors and prevent freezer burn, keeping your Chap Chye delicious for future meals.
Expert Tips for Chap Chye
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Mushroom Magic: Ensure to soak shiitake mushrooms properly to unlock their deep umami flavor. Short soaking may yield a chewier texture.
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Healthy Crunch: Don’t skip frying the tofu skin! It adds a delightful, crispy texture that contrasts beautifully with the tender vegetables in your Chap Chye.
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Season to Perfection: Taste your dish as you cook, and adjust salt and sweetness with sugar. Balancing these flavors can elevate the overall experience!
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Veggie Variations: Feel free to add seasonal vegetables like bok choy or snow peas for extra color and nutrition without sacrificing the authenticity of Chap Chye.
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Cultural Authenticity: Remember that Chap Chye is traditionally served during the Lunar New Year, so embrace the spirit of celebration by sharing this dish with loved ones!
Chap Chye Variations & Substitutions
Feel free to get creative with your Chap Chye by exploring these delightful variations that will elevate your dish!
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Seasonal Veggies: Add bok choy, snow peas, or bell peppers for a burst of color and nutrition. These fresh additions will enhance both texture and flavor.
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Protein Boost: For a heartier dish, introduce diced firm tofu or cooked lentils. This protein-packed twist not only makes it filling but also satisfies any appetite.
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Noodle Choices: If you’re out of glass noodles, swap in rice noodles or even zucchini noodles for a low-carb alternative that still delivers a satisfying bite.
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Umami Upgrade: Replace oyster sauce with mushroom sauce for a richer, vegan-friendly flavor. This ensures those umami notes shine through beautifully!
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Sweetness Swap: Use maple syrup in place of palm or brown sugar for a unique sweetness that complements the savory elements perfectly.
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Herb Infusion: Experiment by adding fresh herbs like basil or mint for a refreshing twist. These herbs will uplift the dish with lively aromatic notes.
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Heat Level: Spice things up by incorporating chili paste or sliced fresh chilies if you crave a kick. This addition enhances complexity and brings vibrancy to every bite.
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Texture Variety: Mix in cooked quinoa for a nutty, chewy texture that pairs exquisitely with the tender cabbage and mushrooms. It makes for a delightful contrast!
Make Ahead Options
These Chap Chye are perfect for busy home cooks looking to save time during hectic weeknights! You can prepare the sauce and soak the mushrooms up to 24 hours in advance, then store them in the refrigerator to maintain freshness. Additionally, you can slice the cabbage and carrots a day ahead as well, keeping them in an airtight container. When ready to cook, simply follow the finishing steps: sauté your aromatics, combine everything in the wok, and simmer until the flavors meld beautifully. This simple prep allows you to enjoy a delicious, homemade meal with minimal effort—just as satisfying as if made from scratch!
What to Serve with Vegan Chap Chye?
Experience a delightful meal by pairing your fragrant, savory dish with delicious accompaniments that elevate the celebration of flavors.
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Steamed White Rice:
A classic side that perfectly absorbs the savory sauce of Chap Chye, making every bite comforting and satisfying. -
Lentil Salad:
This fresh, protein-packed option contrasts the tender vegetables beautifully, lending a crunchy texture and added nutrition. -
Sautéed Bok Choy:
The mild flavor and slight crunch of bok choy complement the richness of Chap Chye, bringing a vibrant green element to your plate. -
Spicy Tofu Skewers:
Grilled or baked, these skewers add a delightful spice and protein boost, satisfying those craving something hearty alongside their veggies. -
Coconut Rice Pudding:
For dessert, the creamy sweetness of coconut rice pudding balances the dish’s savory profile, providing a comforting sweet finish. -
Crispy Spring Rolls:
Their flaky exterior and savory filling offer a textural contrast, making each bite of the meal more exciting and enjoyable. -
Thai Iced Tea:
This creamy, sweet drink brings a refreshing touch, elevating the entire dining experience with its flavor profile and coolness against the warm Chap Chye.
Chap Chye (Singaporean Braised Cabbage) Recipe FAQs
What type of cabbage is best for Chap Chye?
For Chap Chye, green cabbage is the traditional choice as it provides a sweet yet robust flavor and excellent texture when cooked. However, you can substitute it with Napa cabbage if you prefer a milder taste and a slightly different texture.
How should I store leftover Chap Chye?
Leftover Chap Chye can be stored in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, simply reheat it in a pan on medium heat to preserve the flavors and avoid overcooking the vegetables.
Can Chap Chye be frozen?
Absolutely! To freeze Chap Chye, allow it to cool completely before placing it in a freezer-safe container or bag. Make sure to remove as much air as possible to prevent freezer burn. It can comfortably last for up to 3 months. To reheat, thaw in the refrigerator overnight and warm it up on the stove, adding a splash of water if needed for moisture.
What if I can’t find certain ingredients?
If you’re missing any ingredients, don’t worry! For example, if you can’t find wood ear mushrooms, you can simply use more shiitake mushrooms. Additionally, if palm sugar is unavailable, dark brown sugar or even maple syrup works as a sweetener alternative, balancing out the saltiness of the other ingredients.
Is this recipe suitable for vegans?
Yes, the Vegan Chap Chye recipe is entirely plant-based! The fermented soybean paste and vegetarian oyster sauce provide depth without any animal products. It’s perfect for vegans and those looking for hearty, delicious meals without meat.
How do I achieve the best texture for my Chap Chye?
For the perfect texture, make sure you fry the dried tofu skin until it’s crispy; this adds a delightful crunch against the tender cabbage and mushrooms. Additionally, giving the vegetables ample time to wilt while simmering allows them to soak up all those flavorful sauces, creating a satisfying medley. Remember to taste as you go to ensure all flavors marry beautifully!
Delicious Chap Chye: Savory Braised Cabbage and Mushrooms
Ingredients
Equipment
Method
- Soak Ingredients: Begin by covering the dried shiitake mushrooms with boiling water and letting them soak for about 30 minutes. Meanwhile, soak the glass noodles in room temperature water until soft.
- Make Sauce: In a mixing bowl, combine the fermented soybean paste, oyster sauce, bean curd, and soy sauce. Mash these into a smooth paste.
- Prepare Mushrooms: Once soaked, squeeze out the excess water from the shiitake mushrooms, trim their stems, and slice the caps. Get the wood ear mushrooms ready.
- Fry Tofu Skin: Heat the peanut oil in a wok over medium heat. Fry the dried tofu skin until golden brown and crispy, then set aside.
- Cook Aromatics: Using the same oil, sauté the shallots and garlic until fragrant.
- Combine Cabbage: Toss in the shiitake mushrooms along with the prepared sauce, then stir in the cabbage. Pour in the reserved mushroom soaking water.
- Simmer: Cover and cook on medium-low heat for about 10 minutes.
- Finish: Stir in the wood ear mushrooms, glass noodles, tofu skin, and carrots. Cook until the liquid is absorbed, adding palm sugar and salt to taste.
- Garnish & Serve: Transfer to a serving dish, garnish with fresh cilantro, and serve warm.