Winter melon 500g,

Bean curd 4 pieces

Meigan cai (Dried mustard vegetables) 100g

Broccoli 1 stalk

Ginger 1 piece

Vegetable Broth proper amount

Vegetable oil proper amount

Salt, Mushroom powder, sugar, vegetarian Oyster sauce,

Light soy sauce, sesame oil

1.Soak, wash and dice dried mustard vegetables. Ginger peeled and diced. Cut broccoli into small blocks. Cut bean curd into thick pieces. Winter melon peeled and cut into thick pieces.

2.Deep fry bean curd with oil in a wok till golden and set aside. Put proper amount of vegetable oil in the wok, stir-fry ginger and dried mustard vegetables till fragrant, add vegetable broth, small amount of salt, oyster sauce, sugar, mushroom powder and light soy sauce to boil. Add winter melon and bean curd to the wok and simmer till cooked. Take out winter melon and bean curd from wok onto a plate. Thicken the broth with small amount of starch and add few drops of sesame oil to it. Drip the broth over winter melon and bean curd. Surround the plate with pre-cooked broccoli and serve.