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Recipe: Braised Beancurd With Mushrooms by Asian Food Channel

Try out this easy-to-make recipe for a mushroom-based vegetarian Chinese dish, bound to impress at the dinner table.

Ingredients

Serves 3-4 people

  • 400 g Chinese mushrooms, soaked in water, drained, then chopped (can be substituted with shiitake mushrooms)
  • 1¼ cups mushroom broth (can be substituted with vegetable broth)
  • 400 g firm tofu, cut into ½ inch cubes
  • 30 g water chestnuts, canned, rinsed and coarsely chopped
  • 4 cloves garlic, minced
  • 2 tsp ginger, minced
  • ½ stalk spring onions, sliced
  • 1 Tbsp vegetable oil
  • 2 Tbsp soy sauce
  • 2 tsp brown sugar
  • 1½ tsp cornstarch
  • 1 Tbsp water
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Step 1 – Stir-fry the mushrooms

  • Heat the oil in a wok over medium-high heat.
  • Add garlic and 2 tsp ginger. Cook for about 30 seconds.
  • Add drained mushrooms. Cook and stir until the residual liquid from mushrooms has mostly evaporated
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