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

  • Recipe Ingredient

    • 2 tbsps cooking oil
    • 2 pieces fermented beancurd
    • 8 softened dry mushrooms, halved
    • 200g Chinese cabbage, sliced
    • 100g cauliflower, cut into florets
    • 200ml water
    • 2 tbsps MAGGI® Shitake Mushroom Vegetarian Oyster Flavoured Sauce
    • 1 tbsp MAGGI® Light Soy Sauce
    • 1 tsp sugar
    • Ingredients B
    • 1 carrot, sliced
    • 10 snow peas
    • 6 young corn, sliced
    • 75g softened black fungus
    • 30g lily bulbs tied into knots
    • 40g pre-soaked glass noodles
    • 10g pre-soaked fatt choy
    • 16 pre-cooked ginkgo nuts

    Instructions

    1. In a frying pan, heat oil and stir-fry fermented beancurd for 1 minute.
    2. Add mushrooms, cabbage and cauliflower. Fry for about 3 minutes.
    3. Add MAGGI® Light Soy Sauce, water and sugar. Add MAGGI® Shitake Mushroom Vegetarian Oyster Flavoured Sauce. Simmer for 5 minutes.
    4. Put in Ingredients B. Stir-fry over high heat until done, about 2-3 minutes.
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