I cook: Braised Beancurd & Mushroom (Meatless)
I just got a new claypot and wanna try it out so here come a spontaneous recipe on my “Meatless Monday”dinner 🙂
1 box firm beancurd / white beancurd
Assorted mushrooms (I put some wood ear fungus too)
Baby corn (optional)
1/2 tablespoon oyster sauce (or mushroom sauce if strict vegetarian)
1 tablespoon dark soy sauce
1 teaspoon soy sauce
1/8 teaspoon sugar
1/4 cup water
1 tablespoon oil
2 tablespoons water + 1 teaspoon corn starch
2 cloves garlic (finely chopped)
A dash of white pepper
Step 1: Cut the beancrud into 2cm thick pieces
Step 2: Boil a pot of water, put in peanuts and cook till soft.
Step 3: Clean all the mushroom, soak the wood ear fungus until soft.
Step 4: Heat up the claypot /pot, put some oil,stir fry the garlic till fragrant then add in mushroom & baby corn, cook for a minute.
Step 5: Add all seasonings and water, put in the beancurd and peanut. Cover the claypot with its cover and lower the heat to low and let it braise for 15 minutes. Before serving, add in the corn starch mixture to thicken the sauce.