Tested Recipe with Slight Adjustment Adapted from Hoe Yee’s Hawker Secret Recipes 4
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)
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp chicken seasoning powder
½ tsp sesame oil
½ tsp pepper
- Cut dou bao into pieces, deep-fry in hot oil until golden brown. Dish out and drain.
- 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.
- Add in water, bring to boil over high heat. Cover the lid, reduce to low heat and simmer for 10 minutes.
- Put in celery, carrot and shaoxing wine, toss well, then thicken the sauce with a little cornstarch solution. Dish out and serve hot.