Tastes exactly like the Hong Kong style restaurants make it. This is such a quick and easy dish to make! Prep/chop all ingredients, then it takes literally about 10 mins to cook.
Ingredients
- Fish balls, fish tofu, any type of seafood you want
- 100g shrimps (medium), shelled and deveined
- 50g sugar snaps peas, ends trimmed
- 30g carrot, cut into thin slices
- 100g fresh shiitake mushroom (or 10 pieces dried shiitake mushroom, soaked to soften)
- 6 pieces baby corn, cut into half vertically, about 3 cm lengths
- 100g broccoli, cut into smaller florets
- Few stalks of celery, chopped
- 2 tablespoons cooking oil
- 3 cloves garlic, chopped
Gravy/Broth (Mix together):
- 2 tablespoons oyster sauce
- ¼ teaspoon dark soya sauce
- 1 tablespoon light soya sauce
- 1 teaspoon sesame oil
- 300ml water or chicken stock
Thickening (mix together):
- 2 teaspoons corn starch
- 3 tablespoons water
Instructions
- Heat 2 tablespoons of oil in a pot or saucepan, fry garlic until fragrant. Add fishballs/fish tofu and fry for 2 minutes. Add shrimps and fry for another 2 minutes.
- Add sauce mix and all vegetables/mushrooms, stir evenly. Leave to simmer on a low heat for 5 – 10 minutes.
- Stir in thickening and bring to the boil.
- Turn off heat and serve immediately with rice.