Serves 2
Ingredients
20g Shitake mushrooms
20g abalone mushrooms
20g button mushrooms
30g Taiwanese cabbage
50ml sunflower oil
1 tsp light soya sauce
1 tsp oyster sauce
1/2 tsp chopped garlic
50ml chicken stock
1/2 tsp cornstarch
A pinch of salt
Method
- Trim the vegetables and mushrooms. Then, turn the wok to high heat.
- Heat 100ml of oil and fry all mushrooms together for a minute. Lower heat.
- Add garlic and stir-fry for half a minute. Add oyster sauce and dry for another minute.
- Put in chicken stock and soya sauce.
- Let it braise on low heat for two minutes. Finish off with cornstarch and set aside.
- Blanch Taiwanese cabbage with boiling water. Add 1 tbsp of oil in boiling water and 1 tsp of salt.
- Place the cabbage on the plate. Arrange the mushrooms on top of the vegetables.
