LG BELLPEPPER AND SHIJEMI MUSHROOM IN PRESERVE BEANCURD SAUCE ( MEATLESS )

Lyii G
Lyii G @LyiiG

A GREAT VEGETARIAN DISH...in this special flavour preserved beancurd sauce

LG BELLPEPPER AND SHIJEMI MUSHROOM IN PRESERVE BEANCURD SAUCE ( MEATLESS )

A GREAT VEGETARIAN DISH...in this special flavour preserved beancurd sauce

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Ingredients

10 mins
6 servings
  1. 1/2 tbspoil
  2. 5 sliceginger
  3. 2 cupmix bell pepper
  4. 1cube of preserve beancurd
  5. 2 cupshimeji mushroom
  6. 1 tspcornstarch diluted in 2 tbsp of water ( for thickening sauce )
  7. seasoning
  8. 5 tbspwater
  9. 1 tsplight soy sauce and sugar
  10. 1 tbspoyster sauce

Cooking Instructions

10 mins
  1. 1

    in pan with oil low heat sauté ginger and preserved beancurd till fragrant

  2. 2

    add all vegetable and mix well then add water and seasoning sautee for 1 minute

  3. 3

    thicken sauce with cornstarch

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Lyii G
Lyii G @LyiiG
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