A vegetable dish suitable for those who love to chew their food because it is very crunchy. Best to eat immediately after its cooked.
|All ingredients for this dish|
200 gm local brussel sprouts- wash and break up the leaves
1/2 carrot - sliced
2-3 dried mushrooms - soaked and cut into 3 pieces
2-3 black fungus [mock yee] - soaked and break into smaller pieces
1 stalk of dried beancurd sheet [foo chok] - soaked and cut into 1 inch length pieces
7-8 tofu puffs - cut into half
2 cloves garlic - sliced
2-3 tbsp oil150 ml water
1 tbsp oyster sauce
2 tsp soy sauce
1/2 tsp salt
1/2 tsp chicken stock granules
1 tsp sesame oil
1 tsp cooking wine1/2 tbsp cornflour with 2 tbsp water
- Heat oil in wok, saute garlic and mushrooms till fragrant. Add in foo chok, black fungus, carrots and tofu puffs. Stir to combine ingredients well. Add in seasoning and brussel sprouts. Continue to fry then add in water. Stir and cover to cook vegetables for 5 minutes.
- Remove cover and stir fry till all ingredients are cooked. Push aside and thicken gravy slightly with cornflour mix. Stir to combine and dish out to serve.