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Hainanese Mixed Vegetables

Serving suggestion: 8-10 pax

Ingredients:

2 tbsp Cooking oil
10 g Ginger, sliced
10 g Soft black fungus, soaked
40 g Dried lily buds, soaked and knotted
100 g Carrots, sliced
500 g Long cabbage, cut
20 g Tofu skin (Fu Zuk), cut into medium square and fried
1 Leek, slanting sliced
5 Red dates
1 tsp AJI-NO-MOTO®
1 tsp Salt
2 tbsp Light soy sauce
1½ tbsp Oyster sauce
500 ml Water
125 g Black shimeji Mushroom
125 g White shimeji Mushroom
50 g Glass noodle, soaked

Method:
1.  Heat the cooking oil, fry the ginger until fragrant.
2. Add in black fungus, dried lily buds and carrot and stir-fry for a while.
3. Add in long cabbage, tofu skin, leek and red dates, stir-fry until half cook.
4. Season with AJI-NO-MOTO®, salt, light soy sauce and oyster sauce.
5. Pour water and let it simmer until vegetables soften.
6. Add in shimeji mushrooms and glass noodle. Mix well.
7. Ready to serve.

 

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