Braised Vegetables with Vegetarian Oyster Sauce
What You Will Need
Ingredients
- Gluten Balls 100 g (fried, cut into pieces)
- Shanghai cabbage 100 g
- Straw mushroom(s) 50 g
- Button Mushroom (s) 50 g
- Cloud fungus 30 g [soaked]
- Baby corn 30 g [sectioned]
- Black Moss 30 gsoaked
- White fungus 20 g [soaked]
- Carrot (s) 20 g [sliced]
- Chinese mushroom(s) 6 pcs [soaked]
Sauce Mix
- Lee Kum Kee Vegetarian Oyster Flavoured Sauce 5 tbsp
- Water 250 mL
Made with
Lee Kum Kee products
How to make it
Cook Shanghai cabbage in boiling water with little oil and salt until tender.
Drain and arrange on a serving plate. Keep warm.
Heat 2 tbsp oil. Saute Chinese mushrooms, straw mushrooms and button mushrooms until fragrant.
Add the rest of ingredients and sauce mix.
Bring to boil and simmer for about 10 minutes.
Place on top of Shanghai cabbage and serve.
