2 tbsp cooked oregon shrimps
1 small head cauliflower - trimmed and cut into florets
8 baby carrots
1 tomato - quartered
10 fresh white mushrooms - sliced thickly
1 shallot - sliced
2 slices ginger
1/4 white onion - diced
salt and pepper to taste
1/2 cup water
2 tbsp cooking oil
Sauce
1 tbsp soy sauce
1 tbsp vegetarian oyster sauce
1 tbsp huatiao wine
Method
- Heat up wok. Lightly fry the mushrooms until fragrant. Add oil to wok and fry ginger, shallot and onion until fragrant.
- Add cooked shrimps and fry for a while more. Drizzle sauce over the ingredients and quickly stir fry for 1 minute.
- Add water, baby carrots and cauliflower and bring to a boil. Switch to medium low heat and simmer for about 10 minutes. Add tomato and simmer for another 2 - 3 minutes.
- Add salt and pepper to taste. Stir in cornstarch solution to slightly thicken the sauce.
- Dish out and serve warm.
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