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Five Treasure Vegetable Plate




Source of Recipe


Lee Kum Kee


List of Ingredients




2 oz. shiitake mushroom, soaked to revive size
4 oz. baby corn
4 oz. carrots, cut into pieces
2 oz. snow peas
2 oz. bean sprouts
1 cup chicken broth
2 Tbsp. corn starch
3 Tbsp. cooking oil
Seasonings;
3 Tbsp. Lee Kum Kee Oyster Flavored Sauce
1 Tbsp. Lee Kum Kee Chicken Marinade
1 Tbsp. Lee Kum Kee Sriracha Chili Sauce (Optional)
1 Tbsp. Lee Kum Kee Sesame Oil
1 Tbsp. Lee Kum Kee Minced Ginger


Recipe



Blanch baby corn in 2 cups of boiling water until just cooked. Drain and set aside. Mix cold chicken broth with corn starch in a bowl and set aside.
Heat pan, add 3 Thsp. cooking oil and Minced Ginger.
Stir-fry bean sprouts, snow peas.baby corn, carrots'and shiitake mushrooms with Oyster Flavored Sauce and Chicken Marinade.
Add chicken broth, corn starch mixture and cook over medium heat until sauce is slightly thickened. Mix in Sriracha Chili Sauce (optional) and Sesame oil.