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Ingredients
8 pcs Water Chestnut (peeled)
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1 pc Large Firmed Beancurd (cut into wedges and pan-fried till golden brown)
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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
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Stock Ingredients
1 cube MAGGI HCS Less Salt Chicken Stock Cube
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1 tsp Sesame Oil
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½ tbsp Cornflour
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150ml Water
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Garnishing
1 Red Chilli (sliced)
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1 stalk Coriander Leaves (cut into sections)
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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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