Shimeji stir-fried with mixed vegetables

Ingredients

• 160 g Buna Shimeji mushroom
• 1/2 Carrot, slice thinly
• 10 nos Sugar snap peas, trim the ends and peel off the
• 4 pieces Seafood tofu, halved (pre-packed fried tofu)
• 2 cloves Garlic, minced

Seasoning (mix well):

• 150 ml Water (water used to blanch the vegetables)
• 1 teaspoon Tapioca / Corn flour
• 1 tablespoon Premier Oyster Sauce
• Dash of white pepper (optional)

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Preparation

• Trim off the bottom of the Shimeji mushroom. Rinse and set aside.
• String peas by beginning at tip and pulling it down. Cut off stem ends and leave whole. Rinse and set aside.
• Boil a pot of hot water. Blanch Shimeji mushroom for 1 minute in the hot boiling water. Drain and set aside.
• Follow by sugar snap peas and carrot, blanch for 1 minute. Drain and set aside.
• Heat up 2 tablespoons olive oil, saute garlic until fragrant but not brown. Add in Shimeji mushroom, carrot and snap peas.
• Stir fry for 1 minute. Add in seafood tofu and stir fry for another minute.
• Pour in seasonings. Simmer over low heat for 2 minutes. Do not over-cooked the ingredients.
• Dish up, serve immediately while hot.