Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.

A hearty plate of chopped cabbage, shiitake mushrooms and carrots stewed in aromatics, chap chye is ubiquitous on the Lunar New Year table in Singapore, though every family has a different way of making it depending on its heritage. This recipe comes from Darren Ho, a Singaporean chef of Teochew, Hainanese, Cantonese and Peranakan descent. Other cooks like adding cubes of pork for flavor, lily buds for texture and a heaping of black moss fungus on top because its Cantonese name — fat choy — is a homophone for good luck. Mr. Ho flavors his vegan version with fermented bean paste and bean curd cubes, which lend distinct creamy undertones. Serve with white rice. —Clarissa Wei

Featured in: In Singapore, Lunar New Year Is A Multicultural Feast. 

Recipe adapted from Darren Ho

1 hour 15 minutes, plus overnight soaking

2 hours, plus at least 2 hours’ marinating

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