80g dried glass noodles, soaked for 30 min
3 Fortune Tea Flower Mushroom, soaked overnight
½ can of Fortune Sea Asparagus
1 tbsp olive oil
8 slices of ginger, peeled
2-3 stalks of Chinese celery, chopped
¼ of a red bell pepper, sliced
2 tbsp Fortune Abalone Sauce
1 tbsp Dried Scallop In XO Sauce (Spicy)
3/4 cup of Tea Flower Mushroom stock (soaking water)
5 cloves of garlic, peeled
3 slices of ginger, peeled
1 tsp sugar
1 tsp ground pepper
1.5 tbsp soy sauce
1 tsp sweet soy sauce
Squeeze out excess water from the Tea Flower Mushrooms and set aside the stock.
Slice the Tea Flower Shiitake Mushrooms.
Pound 5 cloves of garlic and 3 slices of ginger in a mortar until it turns into a paste.
In a bowl, add the previously set aside mushroom stock, Dried Scallop In XO Sauce, Abalone Sauce, sugar, ground pepper, soy sauce and sweet soy sauce. Mix well.
Drain the soaked glass noodles and pour in the sauce and toss to coat.
In a heated pan, add 1 tbsp of olive oil and 8 ginger slices. Once it sizzles, add the glass noodles, Tea Flower Mushrooms, Sea Asparagus and garlic ginger paste. Cook for about 1 minute.
Add the chopped Chinese celery and red bell peppers. Cook for another minute then turn off the heat and serve.
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