My favourite kind of stir fry vegetables with colourful ingredients. I wouldn't mind just having this plate of vegetables with some rice for a meal. Moreover, it is meatless, lots of 'goodies' in this dish for our humble body.
1 broccoli - washed and cut small florets
4-5 black fungus [mok yee] - soaked and break in smaller pieces
4-5 beancurd puffs - halved
1 small carrot - sliced
1 small can of button mushrooms
a few slices of ginger
1-2 cloves garlic - sliced
chicken stock granules, pepper and salt to taste
2 tsp cornstarch mix with some water for thickening
1/2 tbsp oil and 1 tsp sesame oil
some cooking wine
- Heat oil in wok, saute ginger and garlic until aromatic. Add in beancurd puffs, black fungus, carrots, button mushrooms. Stir fry for 1-2 seconds to mix well. Add in water and seasoning.
- Bring it to a boil, add in broccoli florets. Stir to mix ingredients. Taste to adjust seasoning.
- Once broccoli is cooked, stir in thickening and a dash of cooking wine.
- Dish out to serve immediately.