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

Name: LG BELLPEPPER AND SHIJEMI MUSHROOM IN PRESERVE BEANCURD SAUCE ( MEATLESS )
Total time: 600 s
Yield: 6 servings
Cuisine: American
Ingredients: 1/2 tbsp oil; 5 slice ginger; 2 cup mix bell pepper; 1 cube of preserve beancurd; 2 cup shimeji mushroom; 1 tsp cornstarch diluted in 2 tbsp of water ( for thickening sauce ); 5 tbsp water; 1 tsp light soy sauce and sugar; 1 tbsp oyster sauce

Lyii G @LyiiG

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

Lyii G @LyiiG

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

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Ingredients

10 mins

6 servings

1/2 tbspoil
5 sliceginger
2 cupmix bell pepper
1cube of preserve beancurd
2 cupshimeji mushroom
1 tspcornstarch diluted in 2 tbsp of water ( for thickening sauce )
seasoning
5 tbspwater
1 tsplight soy sauce and sugar
1 tbspoyster sauce

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Steps

10 mins

1

in pan with oil low heat sauté ginger and preserved beancurd till fragrant
2

add all vegetable and mix well then add water and seasoning sautee for 1 minute
3

thicken sauce with cornstarch