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Hainanese Mixed Vegetables

Product Used for the Recipe
Ajinomoto Malaysia
Recipe Description

Hainanese Mixed Vegetables

Serving Suggestion


Serving suggestion: 8-10 pax


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

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.

Ajinomoto Product