Vege Kut Teh by Alicia Gan

Ingredients:
- 1 sachet Vegetarian Bak Kut Teh mixed herbs & spices (Refer photo below)
- Vegetarian mutton
- Tofu puff
- Yuk Chuk  玉竹
- Goji berries
- Chinese mushroom (soak & drained)
- Enoki mushroom
- Lettuce
- Fried beancurd sheet
- 1.5ltr of water

Seasoning:
Pinch of salt
1 tbsp Vegetarian oyster sauce
1 tbsp light soya sauce
1/2 tsp dark soya sauce (optional) we prefer black black...
1/4 sugar

Method:

1) Place water in pot & add in mixed herbs, chinese mushroom, goji berries, yuk chuk, tofu puff & vege mutton.

2) On high heat, cook for 30 mins.

3) Turn to low heat & cook for an hour.

4) Transfer broth, tofu puff, vege mutton to claypot & add in all mushrooms, lettuce, fried beancurd + seasonings & let it boil.

5) Ready to served with cili padi & fried fritters (yau char kway).

Note: Vegetarian Bak Kut Teh Premix