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
- 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.
- Put oil and sesame oil in a wok, saute ginger and spring onion until oil turns fragrant. Remove ginger and spring onions.
- 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.
- Heat claypot until hot and pour cooked ingredients in. Add carrots and bring to a quick rolling boil. Add thickening and serve immediately.
