Steamed Egg White With Tomatoes And Black Fungus
What You Will Need
Ingredients
- INGREDIENTS
- ½ tsp Lee Kum Kee Chicken Bouillon Powder
- 300ml Water
- 200g Egg whites (beaten)
- 2 tsp Oil
- ¼ tsp Ginger (chopped)
- 6g Black fungus (soaked, diced)
- 50g Bamboo shoots (diced)
- 2 pcs Tomatoes (diced)
- 1 tbsp Spring onions (diced)
Seasoning
- 2 tsp Shaoxing wine
- 1 tbsp Lee Kum Kee Premium Oyster Sauce
- 250ml Water
Sauce Mix
- 1 tbsp water mixed with ½ tsp corn starch
Made with
Lee Kum Kee products
How to make it
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Mix Lee Kum Kee Chicken Bouillon Powder with 300ml water to create chicken broth. Add in egg whites and stir well. Strain through a sieve to remove bubbles and pour egg mixture into a shallow dish. Cover with foil and steam over medium heat for 15 mins with lid half opened.
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In a pan, heat up oil and stir-fry ginger until fragrant. Add black fungus, bamboo shoots and seasoning mix. Simmer for 5 mins. Then, put in tomatoes and toss well. Stir in sauce mix and cook until sauce thickens.
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Remove steamed egg white from steamer and spoon over sauce mixture. Garnish with spring onions if desired. Serve immediately.