250g celery (trimmed and sliced diagonally)
150g shimeji mushroom (discard the bottom and separate by hand)
1/3 carrot (cut into flower design)
2 cloves garlic (peeled and chopped)
½-inch young ginger (chopped)
2 tbsp cooking oil
Seasonings: (mixed well)
1 tsp concentrated chicken stock
1 tbsp vegetarian oyster sauce
¼ tsp salt
¼ tsp sugar
¼ tsp corn starch
¼ cup water
- Heat up a non-stick skillet with 2 tbsp of cooking oil. Saute the chopped garlic and ginger until fragrant.
- Add in celery, carrot and shimeji mushroom. Lightly sautéed.
- Add in seasonings, stir to combine and bring to a boil.
- Dish out and serve.