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Hearty Beancurd Stew

Hearty Beancurd Stew
Preparation Time 20 mins Servings 4-5 persons
 

Ingredients

  • 8 pcs Water chestnut (peeled)
    		•
  • 1 pc Large firmed beancurd (cut into wedges and pan-fried till golden brown)
    		•
  • 4 tbsp Dried black mushrooms (soaked and sliced)
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  • 50g Carrot (diced)
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  • 50g Green peas
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  • 2 cloves Garlic (sliced)
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  • 2 tbsp Sunflower oil
    		•

    Stock Ingredients

  • 1 cube MAGGI HCS Less Salt Chicken Stock Cube
    		•
  • 1 tsp Sesame oil
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  • ½ tbsp Cornflour
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  • 150ml Water
    		•

    Garnishing

  • 1 Red chilli (sliced)
    		•
  • 1 stalk Coriander leaves (cut into sections)
    		•

    Method

    1. Heat oil, fry garlic till fragrant.
    2. Add in black mushroom, water chestnut, carrot and green peas, stir-fry for 2 minutes.
    3. Pour in stock mixture and simmer till sauce thickens.
    4. Stir in beancurd to cook for 2 minutes.
    5. Garnish with chilli and coriander leaves before serving.

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