Hearty Beancurd Stew
![]() |
|
||||
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. |
- |/Documents/nestlecooking.css