10 pcs fresh tau pau (pan-fried until golden brown)
1 box shimeji mushroom (trimmed the bottom and tear into pieces)
10 pcs snap peas (trimmed)
10 slices carrot (cut into flower design)
2 cloves garlic (peeled and chopped)
Seasonings: (mixed well)
1 tbsp vegetarian oyster sauce
1 tbsp concentrated chicken stock
1 tbsp abalone sauce
1 tbsp light soy sauce
A dash of ground white pepper
½ cup water
1 tsp corn starch mixed with 2 tsp water
- Heat up a wok with 2 tbsp cooking oil, saute the chopped garlic until fragrant.
- Add in the tau pau, shimeji mushroom, snap peas, carrot and seasonings.
- Bring to a boil. Simmer for a while.
- Thicken with corn starch solution.
- Dish out and serve.