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)
  • 50g Carrot (diced)
  • 50g Green Peas
  • 2 cloves Garlic (sliced)
  • 2 tbsp Sunflower oil
  • Stock Ingredients

  • 1 cube MAGGI HCS Less Salt Chicken Stock Cube
  • 1 tsp Sesame Oil
  • ½ tbsp Cornflour
  • 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.