Dried bamboo fungus stuffed with baby broccoli & asparagus with superior stock dressing

by Tok Yui Shuen @ 02 Oct 2015

4 (each) baby broccoli florets and asparagus spears, sliced
4 dried bamboo fungus, soaked and sliced
300ml water
1 tsp chicken stock
Salt, to taste

Superior stock dressing
30g Chinese wolfberries
100ml superior stock
½ tsp oyster sauce
1/5 tsp chicken stock
Sugar, to taste

For the superior stock dressing
Mix the Chinese wolfberries, superior stock, oyster sauce, and chicken stock in a mixing bowl. Season to taste with sugar.
Add in the cornstarch and whisk until sauce has slightly thickened.

String a baby broccoli floret and a sliced asparagus spear into a piece of sliced dried bamboo fungus.
Repeat with the remaining ingredients and set aside.
Heat 300ml water in a saucepan over a medium heat to a boil.
Add in the chicken stock, and season to taste with salt.
Blanch the stringed bamboo fungus with baby broccoli and asparagus for about 2 minutes. Drain well and place into each serving dish and dress with the superior stock dressing. Serves 4

Dried bamboo fungus stuffed with baby broccoli & asparagus with superior stock dressing

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