-
Soak dried shiitake mushrooms in hot water until softened and keep the water for later use.
-
Soak lily buds, black fungus and tau kee in water until softened.
-
Cut white cabbage into chunks and wash thoroughly.
-
Cut sweet tau kee into strips and deep fry briefly until crispy.
-
Remove the hard portion of the soaked black fungus and cut into smaller chunks.
-
Cut off the hard ends of the lily buds and tie each one into a knot.
-
Prepare the sauce mixture with the above ingredients under “Sayce”
-
Switch on Instant Pot and select the “Saute” function.
-
Add cooking oil when the pot is hot.
-
Wash shiitake mushrooms, cut off stem and slice into thick strips
-
Switch on the Instant Pot and select “Saute” mode.
-
When the pot is hot, add cooking oil
-
Add chopped garlic and saute briefly.
-
Add shiitake mushrooms, black fungus and lily buds.
-
Saute for a while and pour in the sauce mixture, mix evenly.
-
Add water from soaked shiitake mushrooms and add sliced carrots.
-
Add cabbage and water in batches and mix well.
-
Add tau kee, tang hoon and fried crispy sweet tau kee.
-
Cover and twist the lid to lock.
-
Select “Pressure Cook” function and set it to zero minute.
-
After pressure builds up, plunger will pop out fully.
-
Pressure quick release and plunger will slowly drop back.
-
Twist lid to unlock the lid after the punger drops back fully.
-
Lastly, add tomatoes and saute briefly until slightly soften.