Ingredients Jump to Instructions ↓

  1. 300 grammes of cabbage (cut across into 1 inch width)

  2. 200 grammes of carrot (sliced)

  3. 50 to 100 grammes of wood-ear fungus (soaked in water till soft)

  4. 5 dried chinese mushrooms (pre-soaked in 1 large bowl of water, cut into halves and with stem removed. Keep the water for cooking)

  5. 50 grammes of dried lily buds (pre-soaked till soft and knotted in the middle)

  6. 4 bulbs of garlic (chopped)

  7. 2 tablespoons of cooking oil (preferably palm oil)

  8. 1 tablespoon of corn flour (mix with 3 tablespoons of water to make starch) Seasoning

  9. 2 teaspoons light soya sauce

  10. 1 tablespoon oyster sauce Salt and white pepper powder to taste

  11. 1 tablespoon chinese cooking wine

Instructions Jump to Ingredients ↑

  1. Heat oil in wok at high heat. Add garlic, chinese mushrooms and wood-ear fungus. Stir fry for 1 minute ensuring the garlic does not burn. Add carrots, dried lily buds and cabbage and continue stir frying for another 2 minutes. Add a little water (from the water used to soak mushrooms) at a time to ensure that the vegetables do not dry out. Add light soya sauce, oyster sauce, salt and white pepper followed by 1 cup of water and let it boil with lid closed. Cook for about 3 minutes or until cabbage is slightly limp. Finally, add chinese cooking wine and adjust seasoning to taste. This is followed by the corn starch to thicken sauce to your desired thickness.


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