BRAISED 8 TREASURE SEASONAL VEGETABLE
Ingredients
-
20 Grams Oil
-
10 Grams Spices, Ginger, Ground
-
120 Grams Broccoli, Raw
-
100 Grams Lotus Root, Raw
-
80 Grams Black fungus
-
100 Grams Dried Shiitake mushrooms
-
80 Grams Celery
-
10 Grams Peas, Green, Raw
-
10 Grams Carrot
-
120 Grams Chargrilled Pieces
-
30 Mililliters Water, Tap, Drinking
-
12 Grams MAGGI® Vegetarian Stock
-
3 Grams Sugar
-
2 Grams Salt
-
10 Grams Spices, Pepper, White
-
30 Grams Corn starch
-
20 Grams Nuts, Macadamia Nuts, Raw
Preparation
-
1Deep-fried Chargrilled pieces in a preheat cooking oil (170°C) for 1 minute. Remove from oil and drain off access oil. Set aside.
-
2Heat up wok with medium heat with cooking oil. Stir-fried ginger until fragrant. Add in lotus root, mini earwood fungus, chinese mushroom, celery, sweet peas, carrot and stir fry until aromatic
-
3Blach broccoli in a wok with boiling water until fully cooked. Transfer it out from the wok to the mixing bowl. Set aside.
-
4Add in water, season with Maggi Concentrated Vegetarian Stock, sugar, white pepper powder, fat coi and continue stirring until fragrant.
-
5Add in corn starch water to thicken. Then add in Fried Vegetarian Chargrilled pieces, toast until well mixed.
-
6Transfer to serving dish. Garnish with fried macadamia nut. Serve.
Components
