• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
Favorite

Recipe Ingredient

  • 1 piece soft taufu
  • 100g wet {meen kan} (readily available in shops), cut into bite-size pieces
  • 3 black mushrooms, soaked and halved
  • 5 straw mushrooms, halved
  • 10 button mushrooms, halved
  • 100g carrots, cut in desired shapes
  • 1 stalk spring onion, cut into 4cm lengths
  • 3 slices young ginger
  • 1 tbsp oil
  • 1 tbsp sesame oil
  • 1 tbsp {Shao Hsing Hua Tiau} wine (optional)
  • Sauce:
  • 3 tbsp vegetarian oyster sauce
  • 2 tbsp light soy sauce
  • 1/4 tsp dark soy sauce
  • 1/4 tsp pepper
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1 tbsp sesame oil
  • 200ml water
  • Thickening:
  • 1 tsp corn flour
  • 1 tbsp water

Instructions

  1. CUT taufu into cubes, pat dry with paper towel. Dust lightly with corn flour and deep-fry in hot oil until golden brown. Drain and set side.
  2. Put oil and sesame oil in a wok, saute ginger and spring onion until oil turns fragrant. Remove ginger and spring onions.
  3. Add the three types of mushrooms and wine into the wok. Stir-fry briskly. Put in {meen kan} pieces and deep-fried taufu. Mix in sauce and stir-fry well.
  4. Heat claypot until hot and pour cooked ingredients in. Add carrots and bring to a quick rolling boil. Add thickening and serve immediately.

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