Instructions
For the cloud:
- Heat cooking oil and pan-fry water chestnuts or jicama for 1 minute.
- Stir in the purple onions and continue cooking for another 30 seconds.
- Add bok choy leaves and stir fry for 1 minute.
- Stir in the beaten egg whites. Cook for 2 minutes or until the whites are thoroughly cooked. Transfer onto a plate.
For the Bok Choy topping:
- Heat cooking oil and fry the purple onions for 30 seconds.
- Stir in the bok choy leaves, young corn and fresh mushrooms. Cook for another 2 minutes.
- When the leaves start to wilt, remove from heat and place over the eggwhite cloud.
- Top with Mama Sita’s Oyster Sauce. Serve.
Ingredients
English
Metric
Ingredient
For the cloud :
2 tbsp
30 ml
VEGETABLE OIL
1/3 cup
30 g
WATER CHESTNUTS or JICAMA, sliced
1/4 cup
20 g
PURPLE ONIONS, sliced
10 pcs
50 g
BOK CHOY LEAVES(PECHAY), sliced
6 pcs (medium-size)
EGG WHITES, beaten
For the bok choy topping :
2 tbsp
30 ml
VEGETABLE OIL
1/4 cup
20 g
PURPLE ONIONS, sliced
10 pcs
50 g
BOK CHOY(PECHAY), sliced
6 pcs
30 g
YOUNG CORN, blanched
1 cup
50 g
FRESH MUSHROOMS, cleaned and sliced
2 tbsp
30 ml
MAMA SITA’S OYSTER SAUCE