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Mixed Vegetable with Stuffed Gluten Balls

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Mixed Vegetable with Stuffed Gluten Balls

Serves : 4

Ingredients :

Ingredients A
12 pieces gluten balls, soaked
6 pieces black mushrooms, soaked, shredded
50g golden mushrooms
6 pieces water chestnuts, peeled, shredded
1/2 carrot, peeled, shredded
10 pieces button mushrooms, sliced
5 pieces dried oyster, soaked and diced, add in some water, steamed for about 15 minutes and keep the stock
A little fatt-choy , soaked

Ingredients B
12 button mushrooms
12 black mushroom, soaked

Ingredients C
200g green mustard, cut into pieces
10 asparagus, cut into 4cm long

Seasoning A
Dash of salt, oyster sauce and pepper to taste
1/2 cup chicken stock

Seasoning B
A little oyster sauce, light soya sauce and sugar, 1/2 cup chicken stock

Seasoning C
A little oyster sauce, light soya sauce, dark soya sauce and sugar, 1 cup chicken stock

Method :

Heat up a little oil, add in all ingredients A (except gluten balls) and stir-fry until fragrant. Add seasoning A and cook for 5 minutes. Thicken with corn flour water and dish up. Leave to cool before stuff into gluten balls.
Bring seasoning B to boil. Add in stuffed gluten balls and simmer for 5 minutes. Thicken with corn flour water and dish up.
Bring seasoning C to boil, add all ingredients B and cook till gravy has been absorbed. Thicken with corn flour water and dish up.
Stir-fry ingredients C until cooked, add salt and dish up.
Arrange all ingredients on a platter and serve.

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