• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 70g angled loofah, cut into wedges
  • 35g snow peas
  • 40g carrot, cut into desired shapes
  • 40g shimeji mushrooms
  • 40g baby sweet corn, halved
  • 15g red capsicum, cut into wedges
  • 5g young ginger, sliced
  • 1/2 tsp chopped garlic
  • 1 tbsp oil
  • 1 tsp sesame oil
  • Sauce
  • 1/2 tsp concentrated chicken stock
  • 1/2 tsp light soy sauce
  • Dash of pepper
  • 1/8 tsp sugar or to taste
  • 1/8 tsp salt or to taste
  • 1 tsp Shao Hsing Hua Tiau wine
  • 100ml fresh chicken stock
  • Thickening
  • 1 tsp cornflour mixed with 1 tbsp water


  1. Blanch angled loofah and snow peas in boiling water for less than a minute then drain. Put in carrot to boil for a minute then drain. Put all vegetables into a basin of cold ice-water to steep for 2-3 minutes. Drain and put aside.
  2. Heat oil and sesame oil until hot and lightly brown ginger and garlic. Add all blanched vegetables, shimeji mushrooms, baby sweet corn and capsicum. Toss and fry briefly. Add sauce ingredients and stir well to mix. Thicken with cornflour mixture. Dish out and serve.

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