A very complete vegetarian dish with at least 5 colours [white, green, yellow, red and black] of ingredients which is supposed to be good for healthy living.
Ingredients
300 gm loofah [kak kwa] - skinned and cut into wedges
100 gm mee kin [fresh gluten] - sliced
1 tin canned button mushrooms - halved
5 - 6 black fungus - soaked and break into smaller pieces
2 - 3 beancurd stick [tau kee] - soaked and cut 1 inch length
100 gm carrot - cut into desired shapes
10 gm tunghoon - soaked in water for 5 minutes
10 gm tunghoon - soaked in water for 5 minutes
a few slices of ginger
2 tbsp oil
Seasoning [combine together]
2-3 tbsp vegetarian oyster sauce
1 tbsp light soy sauce
1 tsp sesame oil
salt to taste
dash of pepper
100 ml water
- Heat oil in wok, saute ginger till fragrant. Add in gluten pieces, mushrooms, tau kee, carrots and black fungus. Stir fry to mix ingredients well.
- Add in seasoning. Stir for a few seconds and add in water. Bring to a boil till all ingredients are soft.
- Then add in loofah. Continue to fry to cook loofah until soft and add in tunghoon. Cook till tunghoon is clear [very fast - 1 second]. Dish out to serve.
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