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Ingredients
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200g Watercress (wash, cut into sections and blanch)
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200g Enoki Mushrooms (cut away the roots and blanch)
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1 tbsp Wolfberry Fruits (soak & drain)
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2 cloves Garlic (slice)
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2 tbsp Canola oil
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Seasoning Mix
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1 tbsp MAGGI Less Salt Concentrated Chicken Stock
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1 tsp Sesame Oil
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2 tsp Cornflour
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150ml Water
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Method
| 1. |
Blanch Enoki mushrooms and watercress. Drain and arrange on a serving plate |
| 2. |
Heat oil, fry sliced garlic till fragrant. Add in seasoning mix and stir well. Add in wolfberry fruits and simmer till gravy thickens. |
| 3. |
Pour the gravy over the Enoki mushrooms and watercress, serve hot. |
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