• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
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Recipe Ingredient

  • 2 tbsps cooking oil
  • 2 pieces fermented beancurd
  • 8 softened dry mushrooms, halved
  • 200g Chinese cabbage, sliced
  • 100g cauliflower, cut into florets
  • 200ml water
  • 2 tbsps MAGGI® Shitake Mushroom Vegetarian Oyster Flavoured Sauce
  • 1 tbsp MAGGI® Light Soy Sauce
  • 1 tsp sugar
  • Ingredients B
  • 1 carrot, sliced
  • 10 snow peas
  • 6 young corn, sliced
  • 75g softened black fungus
  • 30g lily bulbs tied into knots
  • 40g pre-soaked glass noodles
  • 10g pre-soaked fatt choy
  • 16 pre-cooked ginkgo nuts

Instructions

  1. In a frying pan, heat oil and stir-fry fermented beancurd for 1 minute.
  2. Add mushrooms, cabbage and cauliflower. Fry for about 3 minutes.
  3. Add MAGGI® Light Soy Sauce, water and sugar. Add MAGGI® Shitake Mushroom Vegetarian Oyster Flavoured Sauce. Simmer for 5 minutes.
  4. Put in Ingredients B. Stir-fry over high heat until done, about 2-3 minutes.

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