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Assorted Vegetables in Premium Oyster Sauce

Preparation Time:   15  (mins)
Cooking Time:   15  (mins)
Cooking Method:   Boil
Cook level:   Normal
Serving Size:   4  (person)

Chef Recommendation

Asparagus 75 g
White fungus 50 g
Yellow fungus 50 g
Cloud fungus 50 g
Carrot (s) 40 g [sliced]
Baby corn 40 g
Fresh Shiitake mushroom(s) 40 g
Bamboo pith(s) 20 g
Dried shrimps a little [minced]
Water adequate amount


Premium Oyster Sauce 1 tbsp
Premium Light Soy Sauce 1 tsp
Premium Dark Soy Sauce 1 tsp
Pure sesame oil 1 tsp
Premium Oyster Sauce 1/2 tbsp
Pure sesame oil 1 tsp
Premium Dark Soy Sauce 1/2 tsp
Chicken Bouillon Powder 1 tsp
Oil 1 tbsp
Salt 1/2 tsp
Sugar 1/2 tsp
Corn starch and water solution 1/2 tbsp
Water 250 ml

  1. Soak white fungus,  yellow fungus,  black fungus and bamboo pith in water until soft.  Drain and cut into small pieces.
  2. Saute minced dried shrimps in 1 tbsp oil. Add water and cook for 20 seconds. Add white fungus, yellow fungus, black fungus, water and cook for a while. Then add asparagus, carrot, black mushrooms, baby corn and stew.  Finally add bamboo pith, seasoning mix and cook for a while. Put on a serving plate.
  3. Boil sauce mix and pour over vegetables.

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

Tag: Vegetables, Premium Oyster Sauce

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