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
- 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.
- 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.
