• Vegetarian
This is a flavourful way to cook vegetables for everyday dinners for the vegetarian Knorr users out there. Key is to fry the coriander roots before adding the rest of the ingredients.
  • 30 mins

    Cooking Time

  • Extreme


  • 10 mins

    Prep Time

  • 4 People


  • 18 dried mushrooms (pre-soak in warm water to soften)
  • 50 g firm beancurd(cut to small bit size)
  • 120 g Cai Xin powder(pre-blanch to cook)
  • 200 g broccoli floret (pre-blanch to cook)
  • 4 tbsp corn starch
  • 2 tbsp Knorr Hao Chi Seasoning
  • 500 ml water
  • 3 sprig coriander roots
  • 1 tbsp olive oil
  • 2 tbsp toasted almonds

  1. Heat up a pot with olive oil and lightly fry the coriander roots to light brown.

  2. Add in KNORR HAO CHI ALL-IN-ONE SEASONING POWDER , water and toasted almonds.

  3. Bring it to a boil, add in the dried mushrooms, simmer to cook for 20mins or until the mushrooms are tender.

  4. Add in the rest of the fresh ingredients except the corn starch and simmer for 5mins.

  5. Add in the cornstarch to thicken. Add in broccoli and cai xin to the pot then lightly toss for 1 minute before serving.

  6. You can replace the dried mushrooms with shitake mushrooms or any other fresh mushrooms for a lighter flavour and texture.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 114.74 kcal
Protein (g) 5.79 g
Sugar (g) 5.8 g
Fat (g) 6.34 g
Fibre (g) 2.51 g

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