Name: Shimeji stir-fried with mixed vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: en
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; 150 ml Water (water used to blanch the vegetables); 1 teaspoon Tapioca / Corn flour; 1 tablespoon Premier Oyster Sauce; Dash of white pepper (optional)

Shimeji stir-fried with mixed vegetables

Main Dish

4 servings

15 min

20 min

Very Easy

Ingredients

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)

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.