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Ingredients
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| 2 squares (about 300g/10oz) | cut into slices (about 5) |
| 4 | Chinese mushrooms (soaked & cut into halves) |
| fresh vegetables | |
| 1 tsp | Lee Kum Kee Vegetarian Oyster Flavored Sauce |
| 1/2 tsp | ginger juice |
| 1/2 tsp | corn starch |
| 1/4 tsp | sugar |
| 2 Tbsp | Lee Kum Kee Vegetarian Oyster Flavored Sauce |
| 3 Tbsp | water |
| 1/2 tsp | corn starch |
| 1 Tbsp | oil |
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Steps
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| 1. | Squeeze water out of Chinese mushrooms. Mix mushrooms with marinade. |
| 2. | Arrange beancurd and Chinese mushrooms alternately on plate. Steam over high heat for 15 minutes. Drain off excess water. |
| 3. | Cook fresh vegetables in boiling water. Arrange vegetables on both sides of beancurd. Bring sauce mix to the boil and pour over beancurd. |