Directions

To Cook

1. Bring half a pot of water to boil. Add in a little oil and salt and cook the Shanghai cabbage until tender. Drain and arrange on a serving plate. Keep warm.
2. Heat 2 tbsp oil in a pan. Toss in Chinese mushrooms, straw mushrooms and button mushrooms. Sauté until fragrant.
3. Add in cloud fungus, baby corns, white fungus, carrots and fried wheat gluten pieces. Mix in Lee Kum Kee Vegetarian Stir Fry Sauce and water. Bring to a boil. Then, cover and simmer for 10 mins.
4. Place the cooked ingredients on top of Shanghai cabbage to serve.