Mushrooms and Cabbage in Chicken Stock
What You Will Need
Ingredients
- Tienstin cabbage 400 g [drained and sliced]
- Bean vermicelli 50 g [soaked and drained]
- Dried shrimps 2 tbsp [soaked and dried]
- Chinese mushroom(s) 6 pcs [soaked and shredded]
Seasoning
- Lee Kum Kee Pure Black Sesame Oil 1 tsp
- Salt 1/2 tsp
- Sugar 1/2 tsp
Sauce Mix
- Soup
- Lee Kum Kee Premium Chicken Bouillon Powder 1 tsp
- Hot water 250 ml
Made with
Lee Kum Kee products
How to make it
Saute dried shrimps in 2 tbsp oil until fragrant. Add cabbage, mushrooms and stir-fry for 1 minute.
Add chicken stock into cabbage. Cover and cook over low heat for about 10 minutes until cabbage is tender.
Stir in vermicelli and seasoning mix. Cook until little stock left and heated through.
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