Ingredients Jump to Instructions ↓

  1. 4 1 3 1 clove

  2. 1/2 teaspoon 1 tablespoon 1 1/2 tablespoons 1 cup 1 teaspoon 7 1 tablespoon 1 teaspoon 2 teaspoons 3 stalks

  3. 1/4 3 Lettuce Spring onions (scallions) Garlic, finely grated Fresh ginger, finely grated Oil Soy sauce Water Corn flour Dried Chinese mushrooms Dark soy sauce Sesame oil Sugar Celery White Chinese cabbage Soft leaf mustard cabbage

Instructions Jump to Ingredients ↑

  1. : Soak dried mushrooms in hot water for 35 minutes. Remove and discard stems. Slice tops thinly. Simmer in small pot with half cup water, soy sauce, sesame oil and sugar until liquid is almost all absorbed. Slice celery diagonally into bite-size pieces. Cut white cabbage, mustard cabbage and lettuce into bite-size squares. Cut spring onions into short lengths. Fry garlic and ginger in oil over medium low heat until fragrance. Add stems of vegetables. Stir fry over high heat for 2 minutes. Add leafy parts and fry for 20 seconds. Add water, bring to boil, thicken with corn flour which has been blended with a little cold water. Still the vegetables until the sauce thickens. Serve in serving plate while it is still hot with white rice.


Send feedback