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Good to Know

Include a healthy dose of emerald green vegetables in every main meal to help you reach up your daily fibre intake

Ingredients

To make the nest:
250 g green dragon vegetable, cut into 3” lengths
1 packet enoki mushroom, trimmed
100 g beansprouts
100 g carrots, sliced
2 cloves garlic, chopped
1 teaspoon MAGGI® CukupRasa™
2 tablespoons oil
For the topping:
2 tubes egg tofu, each sliced into 6 pieces
150 g pumpkin, cut into 1 cm cubes
3 King oyster mushroom, cut into 1 cm cubes
150 g chicken fillet or breast, cut into 1 cm
150 g medium prawns, peeled and deveined
½ teaspoon MAGGI® CukupRasa™
2 tablespoons oil
200 ml water
1 tablespoon MAGGI® Oyster Sauce
1 tablespoon corn starch (mixed with 3 tablespoon water for thickening)

Preparation

1. Deep-fry or panfry tofu until golden brown. Drain oil and set aside.

2. To prepare the nest, fry garlic until fragrant, add in carrots and fry for 3 minutes. Then, add in the rest of the vegetables. Season with MAGGI® CukupRasa™ and stir-fry over high heat until just cooked.

3. Ladle onto a large dish and make a well in the centre; it should look like a ‘nest’.

4. Next, prepare the topping. Heat oil, add the oyster sauce and let it slightly caramelise. Add chicken and fry until partially cooked. Add in the pumpkin and mushroom and fry for 3 minutes. Add in water and allow it to simmer until pumpkin turns tender.

5. Add in prawns and turn up the heat to fry until it’s cooked. Season with MAGGI® CukupRasa™ before adding in the tofu. Finally, thicken sauce with corn starch mixture.

6. When ready, dish out into the middle of the ‘nest’ and serve hot.

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