Ingredients:

Filling

• 150g Chinese black mushrooms
• 150g button mushrooms
• 150g straw mushrooms

Vegetables

• 250g cauliflower
• 250g broccoli
• 100g carrot
• 100g baby corn
• 100g red pepper

Seasoning I

• One tablespoon of light soy sauce
• One tablespoon of seaweed sauce
• One tablespoon of brown sugar (in powder form)
• ½ tablespoon of sea salt
• A dash of sesame oil
• A dash of white pepper powder
• ½ tablespoon of cornstarch
• 300ml of alkaline water
• One tablespoon of olive oil or sunflower oil
• One pack of soaked and chopped fatt choy (sea moss)

Seasoning II

• ½ tablespoon of sea salt
• ¼ tablespoon of brown sugar (in powder form)
• Two tablespoons of olive oil or sunflower oil
• ½ tablespoon of white pepper

Method:

1. Soak the black mushrooms in the warm water until they become soft and tender.
2. Wash and cut the vegetables and mushrooms.
3. Cut the carrot into thin slices.
4. Cut the baby corn into thin and long strips.
5. Cut the broccoli according to your desired sizes, but make sure not too small or thin.
6. Heat oil in a wok and fry the mix vegetables and mushrooms for a while.
7. Then, add in seasoning II in the wok and cook for one minute. Arrange the cooked mix vegetables and mushrooms on a plate.
8. Cook seasoning I for a while and then pour it on top of the vegetables and mushrooms.