BRAISED MUSHROOMS WITH FRESH FU CHOK

This recipe is adapted from Irene Yong's Youtube video.  She has numerous meatless dishes.   If you wish to go for meatless meals, it is worth trying some of her recipes.  

I have picked a few to prepare as Ching Ming food offerings to my late father in-law at the Kek Lok Si Columbarium.  At KLS columbarium, we can only offer meatless food as KLS is a Buddhist temple.

Anyway, back to this dish, it is simple and easy to prepare yet it is surprisingly tasty and delicious as the chef has commented.  Suitable for the old and young and highly nutritious.  Fresh fuchok is aka 'yuba' which means - Tofu skin,  bean curd skin, bean curd sheet, or bean curd robes, is a food product made from soybeans'.  Can substitute fuchok with dried ones [soak before use].

Irene has generously shared some valuable information about this ingredient.

"Yuba" -

• contains a variety of minerals, supplements calcium
• prevents osteoporosis caused by calcium deficiency, enhances bone development
• regular consumption is beneficial to the brain, prevent Alzheimer's disease
• prevents hardening of the blood vessels, protects the heart, lowers the blood cholesterol level, prevents hyperlipidemia and arteriosclerosis.
• It has the effect of clearing away heat and moistening the lungs, relieving cough and eliminating phlegm, and is suitable for everyone to eat.
• glutamic acid in yuba is 2 to 5 times higher than that of other legumes or animal foods, and glutamate plays an important role in brain activity
• yuba has a good brain function and helps prevent senile dementia disease
  

Ingredients

100 g fresh fu chok [yuba] - cut sections

30 gm dried mushrooms - soaked and halved

150 g red carrots - peeled and sliced

1 green capsicum - seeded and cut shapes

some chopped ginger

1-2 tbsp cooking oil

some sesame seed oil

1-2 tbsp water

Seasoning [combined]

2 tbsp light soy sauce

1 tbsp oyster sauce

1/2 tbsp dark soy sauce

1 tbsp vinegar

dash of mushroom granules

dash of pepper and salt to taste

some cornstarch water for thickening

1. Bring a some water to boil, blanch mushrooms, followed by carrots and fu chok for 1-2 minutes. Drain in a colander.
2. Heat a non stick wok, add oil, saute ginger until aromatic. Add in the blanched ingredients, stir lightly to mix. Add in seasoning, green capsicum and water.
3. Stir fry to mix well, thicken with cornstarch water and drizzle in sesame seed oil.
4. Dish up to serve.