Ingredients :
- 100 grammes broccoli (cut into florets, remove skin from stem and cut stem into smaller pieces for easy cooking)
- 1 medium sized carrot (sliced)
- 5 pieces shiitake mushrooms (remove stem and cut into half)
- About 10 to 20 pieces fried wheat gluten
- 3 shallots (sliced thinly) or 4 cloves garlic (chopped finely)
- corn starch (mix 1 tablespoon corn flour with 200 ml water)
- 250 ml hot water
- 2 tablespoons palm or peanut oil
Seasoning :
- 1 tablespoon oyster-flavoured vegetarian sauce
- 2 teaspoons light soya sauce
- a pinch of MSG (optional)
- salt to taste
- a few dashes of white pepper powder
- 2 teaspoons chinese white wine (for non-vegetarian)
Directions :
- Heat oil in wok. Fry shallots till golden brown. Remove fried shallots while leaving the oil behind. Add mushrooms and stir fry for 2 minutes on medium heat.
- Increase heat to high, add carrots and broccoli stems and continue to stir fry whilst adding seasoning and hot water. Cover with lid and allow to cook for 1 minute. Add fried wheat gluten, stir well and cover with lid again for another 2 minutes. Occasionally check to make sure dish does not dry up - add more hot water (little by little) if necessary. Add broccoli florets, stir well and cover lid again for another minute or two or until broccoli florets are cooked to your desired softness.
- Add corn starch to thicken sauce to your preference before dishing up. Garnish with fried shallots.
This entry was posted
on Thursday, April 30, 2009
and is filed under
Recipes : Vegetable
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