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Fortune Greens

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Level

easy

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Cooking

18 min

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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.
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