Ingredients
- Bamboo shoots, half Valcom can
- Baby corn, 8 pieces chopped into large pieces
- Puffed fried tofu, 10 pieces
- Dried Shitake mushrooms, 8 soaked overnight and thickly sliced (reserve liquid)
- Other mushrooms (oyster, button, wood ear, snow etc), big handful
- Wombok cabbage, 3 leaves thick pieces
- Snow peas, 5 whole
- Vegetable stock
- Vegetarian oyster sauce, 2 tablespoons
- White pepper, 1/4 teaspoon
- Salt, 1/4 teaspoon
- Cornflour for thickening, 1 tablespoon
- Minced fresh ginger, 1 heaped teaspoon
- Spring onion white, thinly sliced
- Spring onion green parts, thickly chopped for garnish
- Optional: deep fried egg noodles to pour dish over, alternatively jasmine rice
- Carrot, peeled and cut into slices
- Valcom water chestnuts
Method
- Fry ginger and spring onion whites in vegetable oil until fragrant in medium/low heat
- Add rehydrated Shitake mushrooms and fry for 1 minute
- Add rest of the mushrooms and fry for 1 minute
- Add reserved Shitake mushroom rehydration water plus stock to make up about a cup of liquid, put on lid and simmer for 5 minutes
- Open lid and add wombok and carrot, put back on lid and simmer for 3 minutes
- Add Valcom bamboo shoots, water chestnuts, and baby corn, and simmer for two minutes with lid on
- Add tofu puffs, snow peas, vegetarian oyster sauce, salt and white pepper, stir and put the lid back on and simmer for 3 minutes
- Remove lid and thicken with cornflour in a small amount of stock, stir until it thickens
- Stir through green spring onions, then ready to serve. Pour over fried noodles or serve with white rice
Product used in recipe
- Valcom - Valcom Bamboo Shoot Slices
- Lee Kum Kee - Premium Oyster Sauce
- Valcom - Valcom Water Chestnut Sliced
