20 gms babycorn, sliced
10 gms black fungus, cleaned and cut
20 gms each red and yellow peppers, diced
20 gns chinese cabbage, diced
15 gms beansprouts
20 gms celery sliced
4 garlic cloves, crushed
1 tsp MSG
1 tsp white pepper powder
1 tsp white sugar
1 tbsp cornflour mixed with water
1 tbsp light soya sauce
2 1/2 tbsp sesame oil
Method
- Heat wok and add oil. Add garlic and stir fry till it turns golden-brown. Add vegetables and stir-fry for a minute. Add seasoning and sugar. Add cornflour till the sauce thickens. Remove and serve.
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