Ingredients
Broccoli
100 g
Cauliflower
100 g
Carrot
100 g
Corn Oil
2 tsp
Garlic
3 cloves
Dried Shiitake mushrooms
8
MAGGI® Concentrated Chicken Stock
2 tsp
MAGGI® Oyster Sauce
2 tsp
Dark Soy Sauce
0.25 tsp
Wolfberries
2 tsp
Corn Flour
1 tsp
Scallop
8
Lily Bulbs
50 g
Directions
Step 1
Cut the broccoli and cauliflower into small florets and the carrots into flower shapes.
Step 2
Blanch the vegetables and plate nicely on a serving dish.
Step 3
Next, heat the wok, add in some oil and wait for it to heat up. Add in the garlic, dried shiitake mushrooms, scallops, MAGGI® Concentrated Chicken Stock, lily bulbs and wolfberries. Stir fry for 3 minutes on medium heat.
Step 4
Dish out the stir fried vegetables and place it together with the blanched vegetables.
Step 5
In a bowl, mix the MAGGI® Oyster Sauce, dark soy sauce and corn flour that has been mixed with 150 ml water. Let it simmer for 2 minutes.
Step 6
When the sauce is ready, pour over the vegetables.
Step 7
Enjoy this medley of vegetables along with a stir-fried meat dish and some steamed rice!
