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This luscious stir-fry features an interesting contrast of textures and flavours.

Ingredients

2 tablespoon cooking oil
5 slices ginger
1 tablespoon garlic, chopped
60 g fresh lily bulbs
30 ginkgo nuts
6 baby sweetcorn, sliced
1 carrot, sliced
150 g white shimeji mushroom, roots removed
30 g white fungus, pre-soaked, cut into small pieces
12 pieces honey peas, sliced into 2
Seasoning:
½ tablespoon MAGGI® Imperial Oyster Sauce
2 teaspoon MAGGI® CukupRasa™
2 teaspoon sesame oil
¼ teaspoon pepper
100 g water
½ tablespoon corn flour, diluted in 1 tablespoon water for thickening
Garnishing:
50 g toasted macadamia nuts, chopped

Preparation

1. Heat 2 tablespoons oil. Sauté ginger and garlic until fragrant. Add in the rest of the ingredients and the seasoning (except for the honey peas and diluted corn flour).

2. Stir-fry until the ingredients are brought to a boil. Let it boil for a minute and then, add in the honey peas. Stir well.

3. Add cornflour to thicken the gravy. Give it a good mix and add in toasted macadamia nuts. Serve and enjoy while hot!

Nutritional Info

Energy 174 kcal

Protein 8g

Fat 3g

Carbs 12g