Stir fry veggies and mushrooms

Ingredients

• Fresh mushrooms300 g
• Bok Choy200g
• Carrot slices50g
• Ginger10g
• sesame oil1 spoon
• sugar1 spoon
• soy sauce1 spoon
• Vegetarian Oyster Sauce1 spoon
• Cornstarch waterModerate

Method

1. Cut the bok choy in half, blanch it in boiling water until soft, drain and place on a plate for later use.
2. In a wok, add a little oil and fry the minced ginger until fragrant. Add mushrooms and carrots and stir-fry. Add vegetarian oyster sauce, soy sauce, and sugar and stir-fry evenly.
3. In a wok, add a little oil and fry the minced ginger until fragrant. Add mushrooms and carrots and stir-fry. Add vegetarian oyster sauce, soy sauce, and sugar and stir-fry evenly.
4. Add half a bowl of water and simmer until the flavor is absorbed.
5. Thicken with cornstarch water, then drizzle with a little sesame oil for flavor.
6. Arrange the greens into a flower shape and add the cooked mushrooms.

Product used in recipe

• LEE KUM KEE - LKK PREMIUM SOY SAUCE 150ML