Fortune Greens
Level
easy
Cooking
18 min
Preparation
10 min
Ingredients
Servings
4
Shanghai Qing Bai or broccoli, cut into halves vertically | 500 g |
Dried Chinese Mushrooms soaked overnight | 10 |
Ginger sliced | 3 |
Black Moss soaked and drained | 1⁄2 |
Carrot cut into a flower shape | 3 pieces |
Garlic cloves, deskinned | |
Water | 1 cup |
Oil | 2 tbsp |
| Stock | |
Chicken Concentrated Seasoning | 1⁄2 tbsp |
Sesame Oil | 1 tsp |
Water | 2 cups |
| Seasoning | |
Light Soya Sauce | 1 tbsp |
Chinese Cooking Wine | 1 tbsp |
Chicken Concentrated Seasoning | 2 tsp |
Sugar | 1⁄2 tbsp |
Sesame Oil | 1⁄2 tsp |
| Thickening Mixture | |
Potato Starch | 1 tbsp |
Water | 2 tbsp |
How to cook
Prepare the stock
- Add all the stock ingredients to a pot and bring to boil.
Prepare the blanched vegetables
- Blanch the vegetables until they are cooked, drain the excessive water and set aside.
Start cooking
- Heat oil in a medium pot, then fry the ginger and garlic until the garlic turns golden brown.
- Add mushrooms and cook for 3 minutes or till fragrant.
- Add all the seasonings and 1 cup of the stock, then cover the pot and simmer for 15 minutes on low heat - taste and adjust the seasonings to your preference.
- Stir in the thickening mixture to thicken the gravy.
- Add in the black moss and let it sit in the sauce for a few minutes to absorb the gravy.
- Arrange the blanched vegetables at the side of the plate neatly.
- Lay the braised mushroom and black moss in the centre and randomly put some carrot in between the vegetables and mushrooms.
- Pour the gravy over the arranged vegetables then serve hot.
Tried this recipe? Rate it!
Shop ingredients