Tested Recipe Adapted from Agnes Chang
3 tbsp oil
3 slices ginger, shredded
3 mushrooms, soaked and shredded
1 carrot, peeled and shredded
300g potatoes, peeled and shredded
1 small green capsicum, shredded
1 small red capsicum, shredded
2 tbsp oyster sauce
1 tsp mushroom seasoning powder
¼ tsp pepper
1 tsp sesame oil
- Heat up oil, saute ginger till fragrant, add mushrooms, carrot, seasoning and stir-fry till well-mixed.
- Add the remaining vegetables and stir to mix quickly with high heat. Taste.
- Dish onto a serving plate and serve hot.