Stir Fried Five Coloured Vegetables

A healthy, colourful and nutritious vegetarian dish.
Ingredients

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

1. 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.
2. Add in tofu puffs.  Stir to mix well and add in broccoli and fatt choy.  Cover to cook all ingredients.
3. Thicken gravy slightly.  Dish out to serve with rice.