5 SAUTEED VEGETABLE MEDLEY
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