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

  • 15 pieces dried golden lilies (kam cham), soaked, with the ends cut off and a knot tied in the middle
  • 10 button mushrooms, halved
  • 6 – 7 pieces cloud ear fungus, soaked
  • 10 gingko nuts, shelled and skinned
  • 6 pieces gluten puffs
  • 100g carrot, cut into desired shapes
  • 150g broccoli, cut into florets
  • 5g fatt choy, soaked, and excess water squeezed out
  • 2 tbsp oil
  • Sauce:
  • 1 tbsp vegetarian oyster sauce
  • 1 tbsp light soy sauce
  • 1/2 tsp sugar or to taste
  • 1 tsp sesame oil
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 3 – 4 tbsp water
  • Thickening (combine):
  • 1/2 tsp corn flour
  • 1 tbsp water

Instructions

  1. Parboil gingko nuts in boiling water for five to six minutes. Add in button mushrooms, carrots and broccoli then parboil for a minute. Dish out and drain.
  2. Heat oil in a wok and add in all the ingredients. Stir-fry for two minutes. Mix in the sauce ingredients and add thickening. Dish out and serve immediately.

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