Peng Cai
Ingredients
1/2 Napa
Some prawns
Some Scallops
Some Sea Cucumber
Some fish maw soaked
Some braised mushrooms
Prepare
Put napa into boiling water. Put oneside.
Put oil and garlic into pan and stir until golden brown, put in prawns and stir fry until they are cooked. You can add in some light soya sauce. Put oneside.
Put oil and garlic into pan and stir until golden brown, put in scallops and stir fry until they are cooked. You can add in some light soya sauce. Put oneside.
Put oil and garlic into pan and stir until golden brown, put in scallops and stir fry until they are cooked. You can add in some light soya sauce. Put oneside.
Put oil and garlic into pan and stir until golden brown, put in sea cucumber and stir fry until they are cooked. You can add in some light soya sauce. Put oneside.
Put oil and garlic into pan and stir until golden brown, put in fish maw and stir fry until they are cooked. You can add in some light soya sauce. Put oneside.
sauce
Put water into pan, put a chicken stock, make it boiling. Put in 1 tablespoon oyster sauce, 1 tablespoon dark soya sauce, 1 tablespoon seasame oil, 1 teaspoon sugar.
Put 3 tablespoon potatoes starch in water in a plate, pour into the pan.
In a pot, put Chopped napa
Put in sea cucumbers, scallops, fish maw
Put in braised mushrooms, prawns
put in sauce, cook for 20 minutes.
Modified from