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

Ingredients

2 tablespooncooking oil
5 slicesginger
1 tablespoongarlic, chopped
60 gfresh lily bulbs
30ginkgo nuts
6baby sweetcorn, sliced
1carrot, sliced
150 gwhite shimeji mushroom, roots removed
30 gwhite fungus, pre-soaked, cut into small pieces
12 pieceshoney peas, sliced into 2
Seasoning:
½ tablespoonMAGGI® Imperial Oyster Sauce
2 teaspoonMAGGI® CukupRasa™
2 teaspoonsesame oil
¼ teaspoonpepper
100 gwater
½ tablespooncorn flour, diluted in 1 tablespoon water for thickening
Garnishing:
50 gtoasted 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