![IMG_6642.JPG](https://ipfs.busy.org/ipfs/QmWutmGkAWfds2z9QNMetrkJG6p9n6Qz4eVCteUh32TLWu)


I try to avoid having to throw away fresh produce that I buy. It is not uncommon that we may eat the same vegetable like broccoli two times in a week.  A head of broccoli is simply too much for the two of us and I would just use half for a dish.


Yesterday,  after rummaging my fridge for fresh leftovers I decided to cook a vegetarian dish.  This is a simplified version of the vegetarian dish that we would cook on Chinese New Year as is the family tradition.


![IMG_6641.JPG](https://ipfs.busy.org/ipfs/QmcrrniZPAMW9C2nFQsj3ATYUpcRiUFDcgw3hhcXDcnrYg)


I had two types of cabbage, remini mushroom, fried tofu skin and four florets cauliflower.  From my pantry I  had some dried glass noodles, shiitake mushrooms and lilybuds that I rehydrated.


I heated some oil in a pan and lightly fried some minced garlic.  Then I added two cubes of red fermented bean curd.  Stir to fry for a bit and then add all the rest of the ingredients.  Add a bit of water.  There is no need to add too much water as the vegetables would release its water content during the cooking.


It is advisable to taste first before adding any salt, sugar and white pepper.  The fermented bean curd is salty and a pinch of sugar improves the flavour of the dish. Simmer until the vegetables are soft.