Step 1

Cut Chinese Cabbage vertically into big chunks.

Step 2

Boil a pot of water, add a 1/2 teaspoon of salt. (Salt helps breaking down the fiber of Chinese cabbage)

Step 3

Cook until the Chinese cabbage soften.

Step 4

Take it out and set aside.

Step 5

Chopping the other ingredients.

Step 6

Heat up sesame oil in a heavy-based pot on medium-low heat.

Step 7

Once the sesame oil starts sizzling, add ginger, carrot and Skiitake mushrooms in, saute' about 5 minutes until aroma comes out.

Step 8

Add cooked Chinese cabbage into the pot.

Step 9

Add mushroom soaking liquid and water.

Step 10

Add seasonings, light soy sauce, vegan oyster sauce and ground white pepper.

Step 11

Add wood ear mushroom and tofu skin.

Step 12

Put the lid on, let it simmer for 30 minutes on low heat.

Step 13

After 30 minutes, add corn slurry to slightly thicken the sauce.