- 3 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1/2 tbsp sugar
- 2 tbsp sesame oil
- 2 tbsp chinese wine (hua diao jiu)
- 2 tbsp corn flour
- few dash of pepper
Ingredients
- 4-5 thin slices of young ginger
- 5 potatoes (cubed)
- 3 carrots (cubed)
- 1 small cabbage (sliced)
- handful of dry mushrooms (soaked) Dont throw away the water
Method
- Heat up wok on medium heat with 2 tbsp of sesame oil
- fry ginger till fragrant
- add in the CW (Dont pour in the left over sauce yet
- stir fry till golden brown (about 8 mins)
- add in mushrooms
- add in the leftover sauce and 3 big bowls of water and the mushrooms water
- give it a few stirs, cover and let simmer for 15 mins on med heat
- add in carrots and potatoes, stir, cover and simmer for another 10 mins
- add in cabbage, stir and let simmer for another 5 mins
- Serve over hot steam rice or noodles
**Add some water at anythime if you find the sauce drying up
**Add in more soy sauce if prefer.
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