200g king oyster mushroom (sliced)
120g asparagus (trimmed and sectioned)
1/3 carrot (cut into flower design)
2 cloves garlic (peeled and chopped)
2 tbsp cooking oil
1 tsp chicken seasoning powder
1 tbsp vegetarian oyster sauce
½ tsp sesame oil
¼ tsp salt
¼ tsp sugar
½ cup water
1 tsp corn starch mixed with 2 tsp water
- Heat up 2 tbsp of cooking oil in a non-stick skillet. Saute the chopped garlic until fragrant.
- Add in king oyster mushroom, carrot and seasonings. Saute until the king oyster mushroom become half-cooked.
- Add in asparagus, saute until tender crisp.
- Thicken the sauce with corn starch solution. Dish out and serve.