Braised Asian Vegetables

A classic dish made with a mixture of vegetables, flavorful ingredients and McCormick® Singles Garlic Granulated. Simply cook all ingredients into one pan, allow it to stew and enjoy the aromatics of all ingredients coming together.

  • 20min

    prep time

  • 20min

    cook time

  • 13



  • 200 g long beans (chopped)
  • 200 g carrot (flower cross cut)
  • 500 g Chinese cabbage (chopped)
  • 200 g fried beancurd sticks
  • 25 g dried shrimps (soaked)
  • 20 g black fungus (soaked)
  • 30 g glass noodles (soaked)
  • 3 tbsps cooking oil
  • 1 stick Singles Garlic Granulated
  • 1/4 stick Singles White Pepper Ground
  • 1 tbsp fish sauce
  • 3 tbsps oyster sauce
  • 8 tbsps water

Nutrition information (per serving)


  • Prepare the required ingredients - chop the vegetables and soak dried shrimps, black fungus and glass noodles (tang hoon) for 10 – 15 mins. Drain water and prepare a heated pan with oil.

  • Stir-fry dried shrimps and pour in cabbage, carrot, long bean and black fungus. Allow it to cook for 2 mins.

  • Add in 1 stick of McCormick® Singles Garlic Granulated followed by 1/4 stick of McCormick® Singles White Pepper Ground. Next, pour in sauce mixture (fish sauce, oyster sauce and water) into the vegetables mixture.

  • Break the fried beancurd sticks and place them into the vegetable mixture. Cover the pan with a lid and let it braise over low heat for 15 to 20 mins.

  • Remove the lid and add in glass noodles. Mix well and serve it on a plate.