About this recipe:This vegetarian dish taste is light and yet delicious. It is ideal for post holiday meal.
100 ml vegetable oil, for deep fry
50 gram dried tofu skin stick, cut into 5 cm lengths
15 ml vegetable oil
5 slices fresh ginger root
4 pieces dried shiitake mushrooms, soaked in hot water for 20 minutes, cleaned
100 gram fresh mushroom, cleaned and thinly sliced
25 gram winter bamboo shoot, firmly sliced
200 gram baby cabbage, cleaned sliced into pieces
20 gram dried black fungus, soak in hot water for 20 minutes, remove stalks, cleaned
30 ml water
50 gram mung bean vermicelli, soaked in warm water for 5 minutes, drain
30 ml preserved tofu sauce
1 pinch MSG
1 pinch salt
Directions Prep:30min › Cook:30min › Ready in:1hr
Place the wok on medium high heat. Pour in 100 ml vegetable oil and heat to medium hot. Add tofu skin stick. Reduce heat to medium low immediately. Quickly flip and fry evenly and thoroughly until expanded. Remove with chopsticks and place into warm water until soft. Drain.
Soak the mung bean vermicelli into warm water until soft, drain. Place the bamboo shoots into boiling water and cook for 2 minutes, drain. Squeeze the water from soaked mushrooms, then cut into thick slices.
Place the wok on medium high heat. Add 1 tablespoon vegetable oil, ginger slices and stir fry for 15 seconds. Add fried tofu sticks, fresh mushrooms, soaked mushrooms and bamboo shoots, and then stir fry for another 30 seconds. Add cabbage and black fungus and stir fry for 1 minute. Add water, mung bean vermicelli, preserved tofu sauce, MSG and salt. Stir well. Switch the heat to medium low and cook for 6 minutes. Serve hot.