Hainanese Mixed Vegetables
10 pax
Hainanese Mixed Vegetables
| 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 |
- Heat the cooking oil, fry the ginger until fragrant.
- Add in black fungus, dried lily buds and carrot and stir-fry for a while.
- Add in long cabbage, tofu skin, leek and red dates, stir-fry until half cook.
- Season with AJI-NO-MOTO®, salt, light soy sauce and oyster sauce.
- Pour water and let it simmer until vegetables soften.
- Add in shimeji mushrooms and glass noodle. Mix well.
- Ready to serve.
AJI-NO-MOTO® Recipes
