A simple recipe that is so delicious and doesn't cost a bomb. Best of all, it's nutritious & healthy with all the colours that your body needs.
The main ingredients in this dish is carrot. Remember to use Australian Carrots here, it's juicer, sweeter & more tender. Don't buy China carrots, it's dry, not sweet, and hard.
Ingredients : (Serves 2)
1 packet of Baby Corn (about 5 pcs) - divide into 4 lengthwise
1 small Carrot - julienned
1 packet Brown Shimeiji Mushroom - quick rinse to wash. Don't soak in water.
2 cloves Garlic - thinly sliced
1.5 tbsp Cooking Oil
25ml Water
Seasoning:
1 tbsp Oyster Sauce
1/2 tsp Sugar
1/4 tsp Fish Sauce
1/4 tsp Light Soy Sauce
Step by Step:
1. Heat pan with some cooking oil.
2. Fry garlic till slightly brown & fragrant.
3. Add in baby corn & julienned carrot & stirfry for about 1 mins.
4. Add in water & let it simmer for about 1 mins.
5. Add in Brown Shimeiji Mushroom & seasoning sauce. Mix well & let it cook for another 1-2 mins till the sauce slightly thickens. (mushrooms will cause the sauce to thickens)
6. Remove from heat & dish up. Serve hot with steam rice.
Cooked with Queen's Xense Casserole Marble Coated Anodised Coating. Non stick 5 layer marble coating. Durable & Long Lasting. High heat efficiency. Easy cleaning & maintenance.
More details please visit: http://www.edgi.com.my