Tested Recipe with Slight Adjustment Adapted from Alan Kok
1 packet fresh bean curd skin (unfolded and cut into pieces)
5 slices young ginger
6 black mushrooms (soaked, remove stem and sliced)
½ carrot (cut into flower design)
1 small can stewed peanuts
1 stalk coriander leaves (sectioned)
3 tbsp cooking oil
1 tbsp vegetarian oyster sauce
¼ tsp salt
½ tsp ground white pepper
1 tsp sesame oil
½ cup water
- Heat up a non-stick skillet with 2 tbsp of cooking oil, pan-fry the fresh bean curd skin until golden brown. Remove and set aside.
- Add 1 tbsp of cooking oil into the skillet, saute the young ginger until fragrant.
- Add black mushrooms, carrot and stir well.
- Add in stewed peanuts, pan-fried bean curd skin and seasonings and bring to a boil. Continue to simmer for 2 minutes, stir in coriander leaves. Dish out and serve.