Ingredients
- 1 tray firm tofu
- 1 red capsicum
- 8 shiitake mushrooms
- 1/4 cup wood ear mushrooms
- 1 can button mushrooms
- 1 can baby corn
- 1 can Valcom bamboo shoots
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 2 cloves garlic
- 2 medium carrots
- Coriander for garnish
Method
- Soak shiitake and wood ear mushrooms overnight
- Mix soy sauce, oyster sauce and sesame oil
- Cut tofu into rectangles and fry in oil until golden. Set aside.
- Cut and gently fry garlic
- Cut capsicum, mushrooms and baby corn. And grate the carrots
- Add veggies and mushrooms to garlic and stir fry
- Add in tofu and sauce mix and stir through
- Serve hot with Jasmine Rice
Product used in recipe
- Valcom - Valcom Bamboo Shoot Slices
