Ingredients

Let’s Cook!

• 1
  Dehydrate shitake mushroom and black fungus. Retain the soaked mushroom liquid for later use. Marinate mushroom with sugar, soy sauce and sesame oil.
• 2
  Stir fry sliced ginger and minced garlic till aromatic. Add in mushroom and stir fry for a while. Add in black fungus, and carrot.
• 3
  Add in 1 small bowl water and cover wok with lid and briased for 10 mins till the mushroom, black fungus and carrots are soft.
• 4
  Add in cabbage and green peas. Add in oyster sauce, 1 tsp sesame oil and sugar.
• 5
  Add in fermented red beancurd and add 1 bowl of water and the soaked mushroom liquid. Add in tofu pok and so hoon and briased for 8 mins. Adjust taste with salt if necessary. Add cornstarch solution to thicken sauce and serve.