Use a wok for this recipe and stir-fry as fast as you can to preserve crispness of the veggies.
Serves 3 Prep Time 10 minutes Cooking Time 15 minutes
1/2 cup straw mushrooms
1/2 cup fresh button mushrooms
30 grams shiitake mushrooms
3 tablespoons cooking oil
1 tablespoon plus
1 teaspoon garlic, chopped
2 pieces bok choy
1 tablespoon onion, chopped
1/2 stalk leek, sliced
6 pieces baby corn, sliced in half
6 slices carrots
2 tablespoons oyster sauce
2 tablespoons gin
1/2 cup chicken stock
salt, pepper and sugar to taste
2 tablespoons corn starch dissolved in
2 tablespoons water
1 Wash the mushrooms and strain well.
2 Heat wok and saute 1 teaspoon garlic and bok choy in 1 tablespoon oil on high heat for a few seconds. Set aside.
3 In remaining oil, sauté onions, garlic, and leeks until fragrant. Add the mushrooms. Cook briefly then add baby corn and carrots. Add oyster sauce and gin. Pour in chicken stock and let mixture boil.
4 Season to taste then thicken with cornstarch and water mixture. Drizzle with sesame oil before serving.
Photography by David Hanson | Styling by Sharlene Tan | Props from The Landmark
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