100 gm carrot - cut into desired shapes
150 gm cabbage - cleaned and break into bite size pieces
150 gm broccoli - cut into florets
6 pieces black fungus - soaked and break into smaller pieces
50 gm dried golden lilies [kim chiam] - knot tied in the middle, cut off the ends and soak for 1 minute
50 gm tofu puffs [taufu pok] - halved
some fatt choy - soaked and squeezed out excess water
a few slices of ginger
2 tbsp oil
Seasoning Sauce [Mix together]
1-2 tbsp vegetarian oyster sauce
1 tbsp light soy sauce
1/2 tsp mushroom stock granules or vegetarian msg
1 tsp sesame oil
1/2 tsp salt
a dash of pepper
100 ml water
Combine 1 tsp cornflour with 1 tbsp water for thickening
- Heat oil in wok to saute ginger, dried golden lilies [kim chiam] till aromatic. Add in black fungus, cabbage and carrot. Continue to fry till cabbage is soft, meanwhile add in seasoning sauce. Add in water and bring to a boil.
- Add in tofu puffs. Stir to mix well and add in broccoli and fatt choy. Cover to cook all ingredients.
- Thicken gravy slightly. Dish out to serve with rice.