Loh Cicung suey

Ingredients:
150 grams baby corn
50 grams of sweet pea
1 stalk of celery, chopped
75 grams of lotus seeds, soaked, boiled
3 pieces hioko mushrooms, soaked, cut into pieces
150 grams oyster mushrooms
5 cloves garlic, minced
2 cm ginger, sliced ​​matchstick
50 grams of bamboo shoots, thinly sliced
3 tablespoons sesame oil
½ teaspoon salt
½ teaspoon flavoring, if desired
½ teaspoon pepper powder
1 teaspoon granulated sugar
2 tablespoons oyster sauce
75 cc of water
1 teaspoon corn starch + 2 tablespoons water
How to Make Loh cicung suey :
1. Saute garlic, ginger with sesame oil until fragrant. Enter hioko, baby corn, bamboo shoots, lotus seeds, oyster sauce, flavorings, pepper, sugar, water, oyster mushrooms, peas, celery. Stir.
2. Give a solution of sago and stir well. Cook until done, remove from heat.
3. Serve hot.
For 3 servings.