Ingredients
Soaked fish maws 150g, 4 Soaked mushrooms, Pea sprouts 255g, 4 sliced gingers, Spring onion strips, Minced garlic 1 tsp
Seasoning
Amoy Premium Oyster Sauce with Scallop 2 tbsp, Amoy Pure Sesame Oil 1/2 tsp, Shaoxing wine 1/2 tsp, Sugar 1/8 tsp, Little ground pepper, Water 250ml
Marinade
Thickening
Amoy First Extract Reduced Salt Soy Sauce 2 tsp, Corn starch 1/2 tsp, Water 2 tbsp
Method
Toss 2 sliced gingers and spring onion strips in boiling water. Put in soaked fish maws and blanch them in the boiling water. Take them out and cut into strips.
Squeeze out excess water from the soaked mushrooms and slice them.
Wash pea sprouts. Add salt and oil in boiling water then boil pea sprouts in it. Take them out and drain well. Dish up and keep warm.
Sauté sliced ginger and minced garlic. Toss in mushrooms and fish maws and slightly stir-fry them. Add seasonings and bring to the boil. Braise for 10 minutes over
medium to low heat.
Mix the sauce well and then add it to the mixture. Top pea sprouts with the mixture and sauce.
* Pea sprout can be replaced with lettuce or broccoli.