Claypot Three Precious Mushroom and Taufu Stew

1 piece soft taufu
100g wet meen kan cut into bite-size pieces
3 black mushrooms, soaked and halved
5 straw mushrooms, halved
10 button mushrooms, halved


100g carrots,  cut in desired shapes; 1 stalk spring onion,  cut into 4cm lengths;3 slices young ginger;1 tbsp oil; 1 tbsp sesame oil; 1 tbsp Shao Hsing Hua Tiau wine

Sauce: 3 tbsp vegetarian oyster sauce; 2 tbsp light soy sauce; 1/4 tsp dark soy sauce; 1/4 tsp pepper; 1 tsp sugar; 1/2 tsp salt; 1 tbsp sesame oil; 200ml water

Thickening: 1 tsp corn flour; 1 tbsp water

Cut taufu into cubes, pat dry with kitchen towel. Dust lightly with corn flour and deep-fry in hot oil until golden brown. Drain oil and set side. Put oil and sesame oil in a wok, sauté ginger and spring onion until oil turns aromatic. Remove ginger and spring onions. Add the three types of mushrooms and wine into the wok. Stir-fry briskly. Put in meen kan pieces and deep-fried taufu. Mix in sauce and stir-fry well. Heat claypot until hot and pour cooked ingredients in. Add carrots and bring to a quick rolling boil. Add thickening and serve hot.

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