• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
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Recipe Ingredient

  • 1 box soft beancurd
  • 4 button mushrooms, thinly sliced
  • 3 dried Chinese mushrooms, soaked to soften and shredded
  • 2 pieces vegetarian mock chicken meat (chai kai yoke), cubed
  • 1/2 tsp sesame oil
  • 2 tbsp oil
  • 1 tbsp hot soya bean garlic paste
  • Seasoning
  • 1 tbsp light soy sauce
  • 1 tbsp vegetarian oyster sauce
  • 1 tbsp tomato sauce
  • 1 tsp sugar
  • 1/4 tsp salt
  • 1 tsp concentrated vegetarian stock
  • 3/4 cup water
  • Thickening (mixed together)
  • 1 tsp corn flour
  • 2 tbsp water
  • Garnishing
  • A little extra sesame oil
  • A dash of cooking wine
  • Chopped spring onions and coriander leaves

Instructions

  1. Heat oil and sesame oil in a wok. Fry both types of mushrooms and mock chicken meat for 1–2 minutes. Add hot soya bean garlic paste and fry briskly. Add in seasoning and bring to a boil slowly over medium heat.
  2. Put in the soft beancurd and stir-fry to combine. Simmer for 2–3 minutes and add thickening. Drizzle in a little more sesame oil and add a dash of cooking wine.
  3. Dish out and add a sprinkling of chopped spring onions and coriander leaves.

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