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Ingredients
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2 tubes Egg tofu (Cut into 2cm thick round pieces)
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100g Carrot (peeled and sliced)
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80g Young corn (Cut into halves)
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60g Sweet peas (Peeled)
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8 Can button mushrooms (Cut into halves)
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3 Dried mushrooms (Soaked and sliced)
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2 cloves Garlic (Sliced)
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2 pieces Ginger slices
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2 tbsp Cooking oil
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Stock (Blend together)
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1 cube MAGGI Chicken Stock Cube (Healthier Choice, Less Salt) – Crushed
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200ml Hot water
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Seasoning Sauce (Blend together)
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1 tbsp MAGGI Premium Oyster Sauce (Healthier choice, Less Salt)
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1 tsp Sesame oil
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1 tsp Chinese wine (Optional)
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½ tbsp Corn flour
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100ml Water
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Method
| 1. |
Heat 1 tbsp of oil in wok. Panfry egg tofu until both sides are lightly brown. Dish up for later use. |
| 2. |
Heat remaining oil, fry garlic and ginger till fragrant. |
| 3. |
Add carrot, young corn and mushrooms. Stir- fry for 2 minutes. |
| 4. |
Pour in stock and leave to simmer for 5 minutes. |
| 5. |
Add sweet peas, tofu and seasoning sauce. Simmer until sauce thickens. |
| 6. |
Serve hot with rice. |
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