Ingredient
Long bok cabbage - 3 leaves
1/2 carrot cut into cubes
5 dried mushrooms, soaked and halved
90g canned straw mushroom
90g canned button mushrooms
60g broccoli cut into small florets
60g cauliflower cut into small florets
Green n red capsicum
2 tubes egg tofu cut I to 6 n lightly brown
1 yellow onion sliced
2 cloves garlic mince
Black fungus soaked oinkin warm water until soft - hard centres discarded
2 tsp cornflour
Sauce ingredients:
250 ml chicken stock
1 tsp salt
1/2 tsp sugar, 1/2 tsp pepper
1/2 tsp hua tiao chew, 1/2 light soya sauce,
1 tsp oyster sauce
Method
Boil a large saucepan of water and add 2tbsp of the cooking oil and 1/2 tsp pod salt. Blanch long bok cabbage, carrot, cauliflower, broccoli for 1-2 mins. Drain n set aside. Blanch dried Chinese, button n straw mushroom for 1 min. Drain n set aside.
Heat wok with 2tbsp oil n lightly brown garlic n onion. Put in carrots, cabbage, button, straw, dried mushrooms, black fungus n stir fry for 2 mins. Pour in the sauce ingredients n bring to a boil. Transfer to a heated claypot. Reduce heat, add the broccoli,cauliflower, red n green capsicum, egg tofu, cover n stewed for 5 mins.
Thicken with corn flour mixture n stir until the sauce is thick n clear. Transfer to a serving dish n serve hot.
