Ingredient
10 stalks Zhu Sheng
1/2 carrot
some dried black mushrooms
1 piece vegetarian ham
some Choi Sum
2 slices ginger
Sauce
1/2 cup vegetarian stock
1/3 tsp salt
1/2 tsp sugar
1 tsp light soy sauce
1 tsp cooked oil
a few drops of sesame oil
pinch pepper
some corn starch solution (for later use)
Method
Remove the roots of the Zhu Sheng . Soak them in water until soft. Scald in water with ginger briefly. Drain and set aside.
Cut carrot into strips. Soak dried black mushrooms until soft. Cut off the stems and cut them into strips. Cut the vegetarian ham into strips.
Stuff the Zhu Sheng with carrot, mushroom and vegetarian ham strips.
Steam the stuffed Zhu Sheng over boiling water for 10 minutes.
Boil the Choi Sum in water with oil and salt. Arrange the vegetables with the stuffed Zhu Sheng on a serving plate.
Bring the sauce to the boil. Stir in corn starch solution and cook until it thickens. Add cooked oil. Pour the sauce onto the stuffed Zhu Sheng. Serve.
