Mixed Veggie Stir-Fry with Brown Shiitake Mushroom

There is much to love about this delicious vegetable stir-fry meaty shiitake mushrooms, crunchy baby corn, and oyster sauce which gives a savory with a hint of sweetness to the dish.
 

Key facts:

  • Preparation: 10mins
  • Cooking: 10mins

Ingredients

  • 50g Chinese cabbage
  • 50g Cabbage
  • 3pcs(sliced) Baby corn
  • 1/2 cup(sliced) Brown shitake mushroom
  • 15g Black fungus
  • 1/2pcs (peeled & sliced) Carrot
  • 50g (florets) Cauliflower
  • 2 tablespoon Oil
  • 2 cloves (minced) Garlic
  • 1/2 teaspoon Salt
  • 1/2 teaspoon White pepper
  • 1tablespoon Oyster sauce
  • 1/2 teaspoon Corn flour
  • 1 tablespoon Water

Method:

  1. Heat up the vegetable oil in the wok.
  2. Saute the garlic until fragrant over low heat.
  3. In a small bowl mix the cornstarch with a tablespoon of cold water. Add the salt, sugar, white pepper, oyster sauce and cornstarch mixture. Cook until the sauce becomes translucent.
  4. Add the blanched vegetables. Stir-fried over high heat until it turns fragrant.
  5. Dish out and serve.

The ingredients!

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