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Steamed Egg White With Tomatoes And Black Fungus

  • Difficulty Level: 3
  • Serves Serves: 4
  • Preparation

    10mins

  • Cooking

    20mins

Easy Recipes Less Than 60 mins Less Than 30 mins Quick Recipes Vegetable Dinner Lunch Breakfast Healthy Vegetarian Chinese Food Asian Food Fusion

What You Will Need

Ingredients

  • INGREDIENTS
  • ½ tsp Lee Kum Kee Chicken Bouillon Powder
  • 300ml Water
  • 200g Egg whites (beaten)
  • 2 tsp Oil
  • ¼ tsp Ginger (chopped)
  • 6g Black fungus (soaked, diced)
  • 50g Bamboo shoots (diced)
  • 2 pcs Tomatoes (diced)
  • 1 tbsp Spring onions (diced)

Seasoning

  • 2 tsp Shaoxing wine
  • 1 tbsp Lee Kum Kee Premium Oyster Sauce
  • 250ml Water

Sauce Mix

  • 1 tbsp water mixed with ½ tsp corn starch

Made with
Lee Kum Kee products

LKK_ChickenBouillonPower_273g (2)

Seasoning Powder

Chicken Bouillon Powder - 273g

POS 510g - FRONT

Oyster Sauce

Premium Oyster Sauce

How to make it

  1. Mix Lee Kum Kee Chicken Bouillon Powder with 300ml water to create chicken broth. Add in egg whites and stir well. Strain through a sieve to remove bubbles and pour egg mixture into a shallow dish. Cover with foil and steam over medium heat for 15 mins with lid half opened.
  2. In a pan, heat up oil and stir-fry ginger until fragrant. Add black fungus, bamboo shoots and seasoning mix. Simmer for 5 mins. Then, put in tomatoes and toss well. Stir in sauce mix and cook until sauce thickens.
  3. Remove steamed egg white from steamer and spoon over sauce mixture. Garnish with spring onions if desired. Serve immediately.