2 tbsp oil
1 tsp chopped garlic
5 big dried scallops, soaked overnight
500g baby Chinese cabbage, halved
A little cloud ear fungus, soaked
Dash of salt
Dash of pepper
½ carrot, sliced
1 tbsp cornstarch water, for thickening
- Heat up oil and saute chopped garlic until aromatic. Add in dried scallops and stir-fry until well mixed. Add in baby Chinese cabbage.
- Add in cloud ear fungus, water and bring to boil. Lower the heat and simmer for 30 minutes.
- Add seasoning, carrot and cook for 5 minutes. Lastly thicken with cornstarch water. Dish up and serve.