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Assorted Mushrooms and Seafood with Oyster Sauce

Preparation Time:   20  (mins)
Cooking Time:   10  (mins)
Cooking Method:   Others
Cook level:   Normal
Serving Size:   4  (person)

Chef Recommendation

Ji Tui mushroom(s) 300 g
Button Mushroom (s) 120 g
Hon Shimeji mushroom(s) 120 g
Squid (s) 120 g [fresh, cut into pieces]
Siu Chun mushroom(s) 60 g
Bell pepper (s) 40 Tael [Green, Red, Yellow, chopped]
Scallop (s) 4 pcs [defrosted]
Prawns 4 pcs
Oyster(s) 4 pcs [from US, in pail ]
Ginger (s) 3 slices
Green onion(s) 2 pcs [sectioned]
Broccoli 1 pc [cut into pieces]
Premium Oyster Sauce 1 tbsp


Pure Sesame Oil 1/2 tbsp
Chicken Bouillon Powder 3 tsp
Salt 1 tsp
Sugar 1 tsp
Water 250 ml

  1. Cut all mushrooms into small pieces.  Stir-fry on high heat until fragrant. Add Lee Kum Kee Premium Oyster Sauce. Stir well and put in an earthen pot.
  2. Cook all seafood in water with a little salt. Drain. Stir-fry on high heat until fragrant.  Add left ingredients and stir well.   Put in the earthen pot with ginger and green onions.
  3. Boil seasoning mix with 1/2 tbsp oil.  Pour into earthen pot and boil for about 2 minutes.

    Note: This recipe is provided by Dragon King Restaurant - Chef Wong Wing Chiee.

Tag: Mushrooms, Seafood, Oyster Sauce

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