• Prep Time 10 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Description

This recipe courtesy of 988, Eagle Oil and Grand Imperial Restaurant.

Recipe Ingredient

  • 100g button mushrooms
  • 2 packs enoki mushrooms
  • 100g oyster mushrooms
  • 100g straw mushrooms,
  • 150g wood ear mushrooms
  • 50g knotted beancurd skin
  • 200g Napa cabbage
  • 10 snow peas
  • 100g sliced shiitake mushroom
  • 4 slices fermented red beancurd
  • A little sesame oil
  • 2 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 2 tbsp Red Eagle Cooking Oil
  • 1tsp chicken powder


  1. First, drain and rinse the canned mushrooms to remove the canned taste.
  2. Saute the fermented beancurd in a bit of Red Eagle Cooking Oil until fragrant.
  3. Bring to the boil and add chicken powder, oyster sauce and soy sauce.
  4. Pour in all the prepared mushrooms and stir fry.
  5. Let it simmer for about 8 minutes until the mushrooms have absorbed the flavors of the sauce.
  6. Then pour it into a clay pot to simmer again until the sauce is reduced.
  7. Stir in some sesame oil and it's ready to serve.

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