Braised Mushrooms with Fortune Greens
5 (1) | Rate this recipe
Close

Select Below to Add Your Rating

Braised Mushrooms with Fortune Greens

This is a flavourful way to cook vegetables for everyday dinners for the vegetarian Knorr users out there. Key is to fry the coriander roots before adding the rest of the ingredients.

  • 10 min Preparation Time
  • 30 min Cooking Time
  • 4 Serv. Recipe Serves

Ingredients & Method

  • FRESH INGREDIENTS
  • 18 Dried mushrooms (pre-soak in warm water to soften)
  • 50g Firm beancurd (cut to small bite size)
  • 120g Cai Xin flower (pre-blanch to cook)
  • 200g Broccoli floret (pre-blanch to cook)
  • 4tbsp Corn starch

  • HAOCHI DRESSING
  • 2tbsp KNORR HAO CHI ALL-IN-ONE SEASONING
  • 500ml Water
  • 3sprig Coriander roots
  • 1tbsp Olive oil
  • 2tbsp Toasted almonds
  • Heat up a pot with olive oil and lightly fry the coriander roots to light brown.
  • Add in KNORR HAO CHI ALL-IN-ONE SEASONING POWDER , water and toasted almonds.
  • Bring it to a boil, add in the dried mushrooms, simmer to cook for 20mins or until the mushrooms are tender.
  • Add in the rest of the fresh ingredients except the corn starch and simmer for 5mins.
  • Add in the cornstarch to thicken. Add in broccoli and cai xin to the pot then lightly toss for 1 minute before serving.
  • Chef John See’s Flavour Tip:

    You can replace the dried mushrooms with shitake mushrooms or any other fresh mushrooms for a lighter flavour and texture.
More Recipes With Asian Vegetable Stirfry
More Recipes With
Find out what's everyone saying
close