Stir-fried Shredded Cuttlefish with Vegetables by TUMIX

Serves: 3 - 4 persons

Ingredients:
A (shredded)
400 gm turnips
150 gm carrots
125 gm cabbage

100 gm chicken fillet (shredded)
4 dried mushrooms (soaked and shredded)
1 leek (shredded)
80 gm dried cuttlefish (shredded, rinsed and drained)
3 - 5 tbsps cooking oil

Sauce:
1 1/2 tbsps oyster sauce
1 tbsp light soy sauce
1 tbsp sugar
1 tbsp TUMIX (chicken)
salt to taste
1/8 tsp pepper
200 ml water

Method:
1. Heat oil in wok to a slight sizzle. Add cuttlefish and fry until they start to pop and turn crispy. Remove with slotted ladle and set aside
2. Fry chicken and mushrooms in remaining oil for 2 to 3 mins. Add A and the sauce. Mix well. Cover wok. Lower heat and simmer until gravy thickens
3. Add leek and fried cuttlefish. Stir-fry thoroughly to combine well. Remove and serve immediately