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Hearty Beancurd Stew

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


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


1 Red Chilli (sliced)
1 stalk Coriander Leaves (cut into sections)


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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