Simply Her (Singapore) - - Home & Food Recipes - By Chan Lap Hing

IN­GRE­DI­ENTS 2 tbsp veg­etable oil 30g Ja­panese shimeji mush­rooms A pinch of salt 2 tsp sugar 3 tbsp wa­ter 2 cloves gar­lic, chopped 3 shal­lots, chopped 8 as­para­gus, trimmed and sliced 20g pick­led cab­bage, boiled for 1min, drained and pat­ted dry 1 tbsp oys­ter sauce 1 tbsp corn­flour added to 1 tbsp wa­ter DI­REC­TIONS 1 Heat a pan with 1 tbsp oil. Stir-fry the mush­rooms with salt, 1 tsp sugar and the wa­ter for 1min. Re­move from pan and set aside. 2 Add 1 tbsp oil into the pan. Add the gar­lic, shal­lots and as­para­gus and stir-fry for 1min. 3 Add the pick­led cab­bage, mush­rooms, oys­ter sauce, 1 tsp sugar and the corn­flour so­lu­tion to the as­para­gus and stir-fry for an­other minute.

Crispy Silken Tofu with Minced Chicken, Holy Basil and Abalone Mush­rooms Sauteed Veg­etable Med­ley

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