Hearty Beancurd Stew
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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. |
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