Ingredients (serves 2)
° 250g celery, cut into 5cm length and 1.5cm thick strip
° 25g carrot, peeled and sliced
° 75g king oyster mushroom, 5cm length and 1.5cm thick strip
° 1 slice ginger, chopped
° ¾ – 1 tablespoon olive oil
° 1 tablespoon light soy sauce
° ½ teaspoon sugar
° 1 teaspoon corn flour
° 60ml water
1. Combine the ingredients for sauce in a bowl and set aside.
2. Heat oil in a wok. Add the ginger and fry till fragrant. Add the mushroom and stir-fry briskly for 1-2 minutes.
3. Throw in the celery, carrot and stir-fry briskly for about 2 minutes. Stir in the sauce mixture and give it a last stir. Transfer to a serving dish and serve immediately.