- 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.
- Heat 2 tbsp oil in a pan. Toss in Chinese mushrooms, straw mushrooms and button mushrooms. Sauté until fragrant.
- 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.
- Place the cooked ingredients on top of Shanghai cabbage to serve.