Recipe by: Winnie Ong

Source: family recipe

Serves: 6

vegetarian dish but can also be served with sea scallops


  • 1 head of broccoli
  • 10-15 dried Chinese mushrooms (soaked for 15 mins in hot water to hydrate and soften)
  • 1 Tbsp oyster sauce
  • 2 Tbsp corn starch
  • ½ tsp white pepper
  • 1 Tbsp soy sauce
  • 5-7 pieces sea scallops (optional)
  • 10 g fatt choy (Chinese black moss), see photo in PDF


  • Separate broccoli into bite-sized florets and de-stem Chinese mushrooms.
  • Boil the mushrooms and then broccoli in water until just bubbling, then remove immediately and strain, keeping about a cup of liquid.
  • Immerse the veggies into cold or ice water to stop cooking (to retain the color).
  • Arrange vegetables in a circular ring on a plate.
  • Separately, in a frying pan, reheat the vegetable liquid from the previous boil until boiling.
  • Add the oyster sauce, soy sauce and white pepper, mixing well.
  • Dissolve corn starch in about 2 Tbsp of water.
  • Add the cornstarch mixture slowly into the sauce pan, stirring constantly.
  • As soon as the sauce thickens, remove from heat and drizzle over the ring of vegetables.
  • Enjoy!

Note:  This dish is Chinese and eaten across Singapore, Malaysia, Hong Kong, and Taiwan.

Download PDF (more photos are in the PDF): Chinese Singaporean Lucky Mushroom and Brocolli Stirfry Winnie Ong