• 200 g King Oyster Mushrooms sliced • 100 g White Shimeji Mushrooms ends removed • 100 g Brown Shimeji Mushrooms ends removed • 250 g Broccoli florets • 5 g Fatt Choy cook in stock • 75 g Dry Scallops cooked • Salt • Cooking Oil

1. For the broccoli: Pour 600ml of water in the inner pot. Select Saute. When the water boils, add in the broccoli, 1 tsp salt, and 1 tsp oil. Blanch the broccoli for 5 mins. Remove and set aside.
2. For the dry scallop: Soak the dry scallop in 100ml of hot water for 30 mins. Drain and then Steam in the Instant Pot on Normal for 10 mins. Quick Release. Set aside.
3. Add 2 tbsp of oil in the inner pot, saute the oyster mushrooms & shimeji mushrooms until soft. Add in 2 tbsp oyster sauce, mix well remove.
4. Add drained braised mushrooms and 2 tbsp oyster sauce. Saute, add in the rest of mushrooms. Stir in 2 tsp of cornflour mixed with 100 ml braised mushrooms stock.
5. Ladle on plate surround by broccoli & dry scallop.