Skip to content
- 300gm napa cabbage (cut into big chunks)
- 16 sugar snap peas (remove and discard the stem end and string from each pod)
- 1/2 carrot (sliced)
- 15gm white fungus
- 15gm black fungus
- 8 red dates
- 8 baby corns (cut into halves)
- 4 dried shiitake mushrooms (soak in water then cut into halves)
- 18 gingko
- 40g ‘tung fen’ (soak in water)
- 6 fried gluten puff
- 1 can straw mushroom (drain water and cut mushroom into halves)
- 50g fermented beancurd
- 1tbsp vegetarian oyster suace
- 1/2tsp sugar
- 1/2tsp salt
- 1tsp mushroom stock
- 2tsp sesame oil
- water
Method
- Soaked white & black fungus for 15 minutes. Trimmed the bottom; the bottom is a firm area of the fungus.
- In a bowl, place fermented beancurd and add oil to it. Mesh the beancurd.
- Add 1tbsp oil into inner pot and select “Steam” function. Use preset time of 20 minutes.
- Add in carrot and sugar snap peas, stir fry until tender. Remove from pot and set aside.
- Add 1tbsp oil into inner pot and add in shiiake mushroom, straw mushroom and fermented beancurd, stir fry.
- Add gingko, red dates, baby corns, gluten puffs, white and black fungus and napa cabbage, stir well.
- Add sugar and salt and water enough to cover half of the ingredients in pot. Close the lid and let it cook.
- After 15 minutes, add ‘tung fen’, carrot, sugar snap peas, vegetarian oyster sauce, stir well and close the lid.
- Once cooking time completes, stir in 1 tsp of sesame oil and ready to serve.
