200 gms broccoli
10 Chinese mushrooms
1/2 can button mushrooms (or straw mushrooms)
50 gms fresh oyster mushrooms
2 tbsp oyster sauce
1. Soak Chinese mushrooms. Wash vegetables and slice carrot into pretty shapes.
2. Cut broccoli into small florets and blanch in boiling water till cooked. Remove and arrange in circle on plate. Keep water for stock.
3. Heat one tablespoon oil in kuali and fry carrots for three minutes. Add mushrooms. Stir and add vegetable stock. Simmer five minutes. Season with oyster sauce and thicken with cornflour.
4. Scoop into middle of broccoli florets and serve. You can add prawns and meat to mushroom sauce if so desired.