Heat a wok with oil over medium heat, add the julienned bamboo shoot, carrot, tofu and mushroom, stir for 3 minutes until soften.
Add the Chilli Garlic Sauce, stir-fry until fragrance
Add the vegetable stock and bring to boil, then simmer for about 5 minutes.
Slowly add the slurry and make the soup thicken.
Remove from heat and add the of the seasonings. Ready to serve.
Make the soup base by adding 5 Tbsp of Lee Kum Kee Mushroom Vegetarian Stir-Fry Sauce to water for additional umami flavour.
And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.
