- Heat cooking oil in wok, sauté shallots and garlic until fragrant. Add galangal and toss to mix well.
- Add the enoki mushrooms and vegetables, fry for 1 min.
- Add soy sauce, oyster sauce, fish sauce and dark soy sauce to vegetables.
- When vegetables begins to soften add tofu and cook for another minute.
- Turn heat off and serve with steam rice.