Oyster Mushrooms and Chinese Broccoli in Abalone Sauce
What You Will Need
Ingredients
- 14 oz. oyster mushrooms
- 4 ¼ cup water
- 8–10 Chinese broccoli (mustard stalks)
- 1 Tbsp. cooking oil
- 2 ginger slices
- 1 green onion stalk
Seasoning
- 2 Tbsp. Lee Kum Kee Concentrated Chicken Bouillon
- 2 Tbsp. salt
- ½ cup Lee Kum Kee Abalone Sauce
- 1 Tbsp. Lee Kum Kee Pure Sesame Oil
Made with
Lee Kum Kee products
How to make it
Slice oyster mushrooms and set aside.
Add Lee Kum Kee Concentrated Chicken Bouillon and salt to 4 cups water and bring to a boil. Place sliced mushrooms into boiling water for 30 seconds; drain and set aside. Place Chinese broccoli into boiling water until cooked through; drain and place along the edge of the plate.
Heat cooking oil in a wok, sauté ginger slices and green onion. Mix Lee Kum Kee Abalone Sauce with ¼ cup water and pour into wok, then add mushrooms, simmer for 3 minutes and remove ginger and green onion. Add Lee Kum Kee Pure Sesame Oil and pure over the top of Chinese broccoli. Ready to serve.
Tips: Oyster mushrooms can be found in most markets as canned products.
