Ingredients

  • 300g Broccoli – Cut into Florets
  • 300g Cauliflower – Cut into Florets
  • *40g Shiitake Mushrooms - Sliced
  • 100g Sweet Peas
  • *25g Dried Black Fungus – Cut
  • 8 Quail Eggs
  • 300g Carrots – Diced
  • 200g Young Corn - Cut
  • 30g Garlic - Chopped
  • 3 Tablespoons Vegetarian Oyster Sauce
  • 2 Tablespoons Corn Starch
  • 3 Tablespoons Vegetable Oil
  • 2 Tablespoons Light Soya Sauce
  • 400ml Water
  • To Taste Sugar
  • To Taste White pepper

Methods

Step 1.

Boil the quail eggs for 6 minutes, then deshell them.

Step 2.

Add oil to a heated pot. Next, fry the chopped garlic.

Step 3.

Fry the garlic till it turns brown, then add broccoli, cauliflower, mushrooms, carrots and corn.

Step 4.

Fry the vegetables till they soften, then add water. Cover the pot to let the ingredients cook for about 8 minutes.

Step 5.

Add sweet peas, black fungus, quail eggs and light soy sauce. Season with sugar and pepper.

Step 6.

Prepare the corn starch slurry with corn flour and water.

Step 7.

Add corn starch slurry to the vegetables once they have cooked. This will thicken the gravy.

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