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Spicy Conch Meat with Oyster Sauce

Preparation Time:   1  (mins)
Cooking Time:   1  (mins)
Cooking Method:   Others
Cook level:   Normal


Conch Meat 400 gsliced
Chinese flowering cabbage [choy sum] 180 g
Carrot (s) adequate amount [cut into flower shape]
Green onion(s) adequate amount [sectioned]
Ginger (s) adequate amount
Garlic adequate amount [minced]


Premium Oyster Sauce 20 g
Pure sesame oil 5 g
MSG 10 g
Sugar 5 g

  1. Braise sliced conch meat in stock until flavor absorbed.
  2. Cook Chinese flowering cabbage until done.  Arrange on a serving plate.
  3. Heat wok.  Add 15 g oil.  Stir-fry other ingredients until fragrant.  Add conch meat and stir well.  Add Lee Kum Kee Premium Oyster Sauce, Lee Kum Kee Spicy Chili Sauce, MSG, and sugar.  Adjust the flavor.  Add starch solution and cook until sauce thickens.  Sprinkle with Pure Sesame Oil.

Tag: Conch Meat, Oyster Sauce

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