"Chai Choy" (Mixed Vegetables in fermented red beancurd)

Usually on the first day of Chinese New Year, we go for a day if not half a day for vegetarian food and dishes.  Cooking this "Chai Choy" is easy. 

This big pot of Chai Choy dish I have adapted from here and here with some slight adjustment myself.

500g Chinese cabbage
1 carrot, sliced thin
4 cubes fermented red beancurd (nam yu)
3-4 dried mushroom, soaked and sliced thin
10 florets cloud ear fungus
a handful of lily bulbs
small bundle of glass noodle (tung fun)
2 tbsp oil
2 tsp sugar
2 tbsp vegetarian oyster sauce
1 tbsp soya sauce
3-5 cups water

1.  Fry the red beancurd in oil till fragrant.
2.  Add in the cabbage and carrot and stir fry till its soft.
3.  Add in the sliced mushroom, cloud ear fungus and fry for about 1 minute and add in the water (about 1/2
     inch above the vegetables).
4.  Add in the sugar, oyster and soya sauce and bring to a boil.  Turn down the heat and let is slow simmer
     for about half an hour or till cabbage is limp.