1. Place prepared vegetables in the Tupperchef Inspire Wok. Place them in layers according to the order given (carrots at the base, followed by the Chinese cabbage, woods' ears fungus and so on).

  2. Cover with the lid and cook over LOW heat for 8 minutes. Spin lid. If lid spins easily, vegetables are cooked. Remove lid, stir sauce and add to the vegetables. Turn up heat to allow mixture to come to the boil, stirring occasinally. Cook for another 6 minutes then turn off heat.


  • 1 tbsp Ginger juice
  • 1 tsp Light soy sauce
  • 2 tsp Oyster sauce
  • ½ Cube fermented bean curd (nam yue) *optional
  • ½ tsp Sugar
  • 1 tsp Sesame oil
  • 2 tbsp Water
  • Basic Vegetables
  • 60 gm Carrot, cut into thin slices
  • 300 gm Chinese cabbage, cut into 2cm slices
  • 10 gm Woods' ear fungus (soak in warm water 15 mins then cut into 3cm pieces)
  • 6-8 Fresh shiitake mushrooms, keep whole- trim stems only
  • 50 gm Broccoli, seperated into florets
  • 60 gm Baby pak choy, cut into 5cm lengths
  • 20 gm Glass noodles (soak 10 mins, then drain)- 20g glass noodles (soak 10 mins, then drain)
  • *Combine ingredients above in a small bowl, mix well & set aside.

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Tupperchef Inspire Wok
Tupperchef Inspire Wok

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