Home Dish LG BELLPEPPER AND SHIJEMI MUSHROOM IN PRESERVE BEANCURD SAUCE ( MEATLESS )

LG BELLPEPPER AND SHIJEMI MUSHROOM IN PRESERVE BEANCURD SAUCE ( MEATLESS )

Name: How to cook LG BELLPEPPER AND SHIJEMI MUSHROOM IN PRESERVE BEANCURD SAUCE ( MEATLESS ) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

Lyii G

LG BELLPEPPER AND SHIJEMI MUSHROOM IN PRESERVE BEANCURD SAUCE ( MEATLESS )

A GREAT VEGETARIAN DISH...in this special flavour preserved beancurd sauce

Ingredient

Food ration :

6 servings

Cooking time :

10 mins

1/2 tbsp

oil

5 slice

ginger

2 cup

mix bell pepper

cube of preserve beancurd

2 cup

shimeji mushroom

1 tsp

cornstarch diluted in 2 tbsp of water ( for thickening sauce )

5 tbsp

water

1 tsp

light soy sauce and sugar

1 tbsp

oyster sauce

Cooking instructions

* Step 1

in pan with oil low heat sauté ginger and preserved beancurd till fragrant

* Step 2

add all vegetable and mix well then add water and seasoning sautee for 1 minute

* Step 3

thicken sauce with cornstarch

Note: if there is a photo you can click to enlarge it

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oil ginger mix bell pepper cube of preserve beancurd shimeji mushroom cornstarch diluted in 2 tbsp of water ( for thickening sauce ) water light soy sauce and sugar oyster sauce

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1. Start Small

2. Fill Your Plate With Beans and Leafy Greens

3. Focus on Adding—Not Subtracting

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8. Try the Mediterranean Diet

9. Understand the Impact of Food

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LG BELLPEPPER AND SHIJEMI MUSHROOM IN PRESERVE BEANCURD SAUCE ( MEATLESS )

Introduce

Chef :

LG BELLPEPPER AND SHIJEMI MUSHROOM IN PRESERVE BEANCURD SAUCE ( MEATLESS )

Ingredient

Food ration :

Cooking time :

oil

ginger

mix bell pepper

cube of preserve beancurd

shimeji mushroom

cornstarch diluted in 2 tbsp of water ( for thickening sauce )

water

light soy sauce and sugar

oyster sauce

Cooking instructions

* Step 1

* Step 2

* Step 3

Tag

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10 Pieces Of Expert Nutrition Advice

Food by the same author

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