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CHNG Kee's Sauce(s) Used:

• CHNG Kee’s Char Siew Sauce

• CHNG Kee’s Plum Sauce

• CHNG Kee’s Light Soya Sauce

• CHNG Kee’s Oyster Sauce

• CHNG Kee’s Sesame Oil

Serves 4-6

Cooking Method

1. Heat wok, and add garlic, mushrooms and water.

2. Mix potato starch with water, and add ingredients B to thicken.

3. Pour over broccoli, and serve.

Ingredients A

• 300 gm Bai-Ling mushroom (cut and boiled)
• 300 gm Beech brown mushroom (cut and boiled)
• 300 gm Beech white mushroom (cut and boiled)
• 2 pcs broccoli (cut and boiled)
• 2 pcs garlic

Ingredients B

• ½ tsp CHNG Kee’s Oyster Sauce
• ½ tsp CHNG Kee’s Light Soya Sauce
• 1 tsp Hua Teow wine
• ½ tsp potato starch