Ingredients

• Sugar Peas: 50g

• Yellow Capsicum: 80g

• Baby Corn: 100g

• Chinese Mushroom: 80g (10 pcs)

• Cauliflower (blanched): 150g

• Broccoli (blanched): 80g

• Red Capsicum: 80g

• Straw Mushroom: 6 pcs

• Carrot: 50g

• Small Black Fungus: 5g

• Chopped Ginger: Small portion

• Vegetable Oil: 2 table spoon

• Water (add corn flour): 250 ml, add one table spoon of corn flour

Seasonings

• Mushroom Powder: 2 tea spoon

• Vegetarian Stock: 1 table spoon

• Sesame Oil: 1 table spoon

• Cooking Wine: 1 table spoon

• Pepper: Dash

Cooking Method

1. Wash all vegetables and cut into pieces. Boil cauliflower and broccoli

2. Fry chopped ginger with oil till fragrant, add black fungus and Chinese mushroom.

3. Add baby corn, straw mushroom, carrot and stir fry for another 3 minutes

4. Mix corn flour with water and add slowly into dish till gravy is thickened. Add in all ingredients and seasonings, allow it to simmer for a few minutes to ensure it is well blended.

5. Serve.

Credits:

Published by: Thekchen Choling (Singapore)

Recipe by Ani Losang Chokyi

Editor: Stella Hoh

Food Photography by Bene Tan

Food Styling by Ada Wong

#vegetarian