How to make it
Bring half a pot of water to boil. Add in ½ tbsp oil and a little salt and cook the Shanghai cabbage until tender. Drain and arrange on a serving plate. Keep warm.
Heat 2 tbsp oil in a pan. Toss in shiitake mushrooms, straw mushrooms and button mushrooms. Stir-fry until fragrant.
Add in cloud fungus, baby corns, white fungus, carrots and fried wheat gluten pieces. Mix in Lee Kum Kee Vegetarian Stir-Fry Sauce and water. Bring to a boil.Then, cover and simmer for 10 mins.
Place the cooked ingredients on top of Shanghai cabbage to serve.