Mixed Mushroom with Beancurd

Ingredients list for Mixed Mushroom with Beancurd

• 10-12 Button Mushrooms
• 10-12 Oyster Mushrooms soaked in hot water
• 3-4 Shiitake mushrooms soaked
• 50 grams Silken beancurd
• 1 tablespoon Oil
• 1 tablespoon Garlic finely chopped
• 1 cup Vegetable stock
• 1/2 teaspoon Light soy sauce
• 1 Small broccoli separated into florets
• to taste Salt
• to taste Black peppercorns crushed
• 1 tablespoon Cornflour slurry
• to garnish Beansprouts

Method

1. Heat oil in a non-stick pan, add garlic and sauté for half a minute. Add button mushrooms and 1 cup vegetable stock. Add soy sauce and mix well. Add soaked oyster mushrooms and mix well.
2. Roughly chop shiitake mushrooms and add and mix well. Cook for 2-3 minutes.
3. Add broccoli florets and mix well. Add salt and crushed peppercorns and mix well. Cook for 5-7 minutes.
4. Cut beancurd into big cubes and add to the pan and mix well. Add cornflour slurry and mix well. Cook till it thickens.
5. Transfer onto a serving plate, garnish with bean sprouts and serve immediately.

Nutrition Info