Ingredients
200 g small white mushrooms, 50 g each of baby corn, carrot, and potato, and 30 g broccoli.
Seasonings
Chopped green onions, to taste; 1 teaspoon each of salt and soy sauce; 1/2 teaspoon chicken bouillon powder; 2 teaspoons Shaoxing wine; 2 tablespoons vegetable oil; 500 g (about 1 lb) chicken broth.
Steps
1. Trim the roots off the small white mushrooms, rinse them under clean water, and drain well; cut the baby corn into small strips; peel and wash the potato and carrot, then slice them.
2. Place a pot over heat, add vegetable oil and heat until hot. First, add chopped scallions and stir-fry until fragrant, then pour in chicken broth and cooking wine, and bring to a boil.
3. Then add the small white mushrooms, baby corn, potato slices, carrot slices, and broccoli, bring to a boil, reduce to low heat and simmer until tender, finally season with salt, soy sauce, and chicken bouillon, then remove from heat and serve in a bowl.