INGREDIENTS
- 1 pkg Searay Fish Puff, rinsed under hot water
- 20 g dried lily flower, soaked
- 15 g fungus, soaked
- 20 g carrot, diced
- 8 pc dried mushrooms, soaked
- 1 pkg yam noodles, soaked
- 1 can baby corn, sectioned
- 200 g siu choy, sectioned
- 200 g broccoli, sectioned
- 6 slices ginger
- 1 stk green onion, sectioned
INSTRUCTIONS
- Thaw fish puff, rinse and blot dry
- Heat 3 tbsp of oil in a wok
- Saute ginger pieces
- Stir fry lily flower, fungus, dry mushroom, add fish puff, carrot, yam noodle, siu choy, broccoli and 1 tsp salt
- Stir fry well
- Transfer to an earthen pot, add half cup of water
- Cook for 5 minutes
- Finally add baby corn and green onion
- Serve hot from pot
