Assorted Mushrooms Delights

Ingredients

1 can button mushrooms
12 fresh shiitake mushrooms
8 slices of fresh bean curd skin
2 packet of golden pin mushroom
2 tbsp oil
7 slices of ginger
20 slices of carrot
400g brocolli, cut into florets

Seasoning

1 1/2 tbsp light soya sauce
1 1/2 tbsp oyster sauce
Dash of pepper, sesame oil and olive oil
170ml water
1 1/2 tsp corn flour, mixed with 4 tsp water, for thickening

Prepare the fresh bean curd skin by deep-frying. Cut the golden bean curd into pieces.

In a mutli-cooker, boil water over high heat and blanch brocolli until cooked. Dish and drain the broccoli and arrange the florests on a serving platter. Next, put the mushrooms into the boiling water, blanch for a moment and then dish-drain.
Heat up oil in a multi-cooker over high heat, saute the ginger until fragant to be followed by the pouring in of ingredients, seasoning and bring the mixture to boil. Cover and simmer for 7-9 minutes. When the aroma of the mushrooms escape the lid cover, dish up the mixture and serve warm.