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
- 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.
- 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.
- Dish out and add a sprinkling of chopped spring onions and coriander leaves.
