Ingredients :
- 8 dried mushrooms
- 4 asparagus shoots
- 180g cauliflower
- 5 small chinese cabbage
- 1/2 carrot
- 10 button mushrooms
- 2 tablespoons cooking oil
- 1 tablespoon extra origin olive oil
- 3 strips of ginger
Seasoning :
- 1 tablespoon soy sauce
- 1 tablespoon mushroom sauce
- 2 teaspoons sesame oil
- A pinch of salt
- A pinch of pepper
- A pinch of sugar
For Thickening :
- Blend 1 teaspoon cornflour with 4 tablespoons of water
Method :
- Soak the mushrooms in warm water until soften
- Cutoff stems and season with above seasoning
- Wash and cut vegetables in desired sizes
- Place carrot, cauliflower at the base with small chinese cabbage at thetop in the saucepan
- Add in 2 tablespoons of water
- Scaldfor about 6 minutes over medium low flame
- Heat up the cooking oil and fry ginger until fragrant
- Add in seasoned mushrooms, button mushrooms follow by vegetables
- Pour in the cornflourwith water
- Mix well and the dish is ready to serve
