Braised Tau Pau with Shimeji Mushroom, Snap Peas & Carrot

Braised Tau Pau with Shimeji Mushroom, Snap Peas & Carrot

Ingredients:

10 pcs fresh tau pau (pan-fried until golden brown)

1 box shimeji mushroom (trimmed the bottom and tear into pieces)

10 pcs snap peas (trimmed)

10 slices carrot (cut into flower design)

2 cloves garlic (peeled and chopped)

Seasonings: (mixed well)

1 tbsp vegetarian oyster sauce

1 tbsp concentrated chicken stock

1 tbsp abalone sauce

1 tbsp light soy sauce

A dash of ground white pepper

½ cup water

Thickener:

1 tsp corn starch mixed with 2 tsp water

Preparation Instructions:

  1. Heat up a wok with 2 tbsp cooking oil, saute the chopped garlic until fragrant.
  2. Add in the tau pau, shimeji mushroom, snap peas, carrot and seasonings.
  3. Bring to a boil. Simmer for a while.
  4. Thicken with corn starch solution.
  5. Dish out and serve.
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