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Chinese braised vegetables


  • Soak the snow and wood ear fungus in cold water for 2 hours. 
  • At the same time, soak the shiitakes in warm water for 15-20 mins. Then remove and discard the stalks and slice the caps. 
  • Heat the oil in a wok (or large non-stick pan) and add the star anise, garlic and ginger with all the mushrooms and fungus. Toss well. 
  • Add the stock, soy, oyster sauce and sesame oil to the wok. Gently mix, bring to the boil and simmer for about 3-4 mins, tossing now and again.  Then add the wonga bok and beans. Mix well and simmer for another 5 mins, continually tossing. Taste the sauce for seasoning.
  • Combine the water and cornflour. Then pour into the centre of the wok and stir until well combined. 
  • Serve the vegies with plenty of the sauce on a bed of steamed rice in individual bowls.


  • 15 gm snow fungus
  • 15 gm wood ear fungus
  • 8-10 shiitake mushrooms
  • 1 tbsp vegetable oil
  • 1 star anise
  • 1 garlic clove, crushed
  • 1 tbsp grated fresh ginger
  • 100 gm straw mushrooms, drained
  • 100 gm champignons, drained
  • 1½ cups vegetable stock
  • 1½ tbsp soy sauce
  • 1½ tbsp oyster sauce
  • a splash of sesame oil
  • ¼ large wonga bok, cut into pieces
  • 8-10 green beans, cut into pieces
  • 1 tbsp water
  • 2 tspn cornflour

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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