Shimeji stir-fried with mixed vegetables

Main Dish
4 servings
15 min
20 min
Very Easy


Number of serving: 4
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)


  • 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.


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