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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