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
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Slice oyster mushrooms and set aside.
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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.
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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.
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Tips: Oyster mushrooms can be found in most markets as canned products.
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