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Braised Vegetables In Vegetarian Stir-Fry Sauce

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

    10mins

  • Cooking

    20mins

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

What You Will Need

Ingredients

  • 100g Shanghai cabbage
  • 2½ tbsp Oil
  • 6 pcs Shiitake mushrooms (soaked)
  • 50g Straw mushrooms
  • 50g Button mushrooms
  • 30g Cloud fungus (soaked)
  • 30g Baby corns (sectioned)
  • 20g White fungus (soaked)
  • 20g Carrots (sliced)
  • 100g Fried wheat gluten
  • (cut into pieces)
  • 5 tbsp Lee Kum Kee Vegetarian Stir-Fry Sauce
  • 250ml Water

Made with
Lee Kum Kee products

VEGETARIAN SF 510GX12-FRONT V2 copy

Oyster Sauce

Vegetarian Stir-Fry Sauce

How to make it

  1. 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.
  2. Heat 2 tbsp oil in a pan. Toss in shiitake mushrooms, straw mushrooms and button mushrooms. Stir-fry until fragrant.
  3. 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.
  4. Place the cooked ingredients on top of Shanghai cabbage to serve.