Simmered Mushroom with Dou Bao

Tested Recipe with Slight Adjustment Adapted from Hoe Yee’s Hawker Secret Recipes 4

Simmered Mushroom with Dou Bao


1 packet Dou Bao (fresh bean curd sheet)

10 shiitake mushrooms (soaked)

150g celery (sliced)

I’ve added 10 slices of carrot (cut into flower design) for color

4 sliced ginger

1 tbsp shaoxing wine

A little cornstarch solution (thickening)

250ml water


1 tbsp oyster sauce

1 tbsp light soy sauce

1 tsp chicken seasoning powder

½ tsp sesame oil

½ tsp pepper

Preparation Instructions:

  1. Cut dou bao into pieces, deep-fry in hot oil until golden brown. Dish out and drain.
  2. Leave 2 tbsp hot oil in wok, add in ginger and fry over low heat until fragrant. Add the dou bao, mushrooms and seasoning, stirring constantly until aromatic.
  3. Add in water, bring to boil over high heat. Cover the lid, reduce to low heat and simmer for 10 minutes.
  4. Put in celery, carrot and shaoxing wine, toss well, then thicken the sauce with a little cornstarch solution. Dish out and serve hot.

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