Vegetarian Black Fungus Stir-Fry

Taste the contrast of the smooth tau foo with the crunchiness of the vegetables, this dish is a cooked to perfection

Ingredients

MAIN DISH

• 1 Tablespoon of Sesame Oil
• 1 Medium-Sized Carrot, Sliced
• 6-8 Fresh Shiitake Mushroom, Soaked for 4-5 Hours, Rinsed, Dried and Sliced
• 3 Cloves of Garlic
• 70g of Snow Peas
• 40g of Dried Black Fungus (Wood Ear Fungus), Soaked for 5 Minutes in Warm Water
• 50g of Dried Lily Bulbs, Soaked for 5 Minutes in Warm Water
• 8 Taufu Pok (Friend Tofu Puffs), Halved
• 1 Bunch of Glass Noodles, Soaked

SAUCE

• 2 Tablespoon of Low-Sodium Soya Sauce
• 1 Teaspoon of Cornstarch
• 1 Tablespoon of Oyster Sauce
• 2 Teaspoon of Sugar
• 1 Inch of Fresh Ginger, Sliced Finely
• A Pinch of Red Pepper Flakes
• A Pinch of Ground Pepper

Cuckoo Featured Product

HN10

Steps

1. With the lid open, turn the handle to the lock position, press the [MENU] buttong and select the [MULTICOOK] function.
2. Put all the Main Dish ingredients and Sauce Ingredients into the pot, except for the Glass Noodles.
3. Turn the handle to the unlock position, close the lid and turn the handle back to the lock position. Press [COOK] and leave the dish to cook for 15 minutes.
4. After 15 minutes, turn the handle to the unlock position and open the lid.
5. Add in the glass noodles and stir.
6. Close the lid and turn the handle back to the lock position, press [COOK] and leave to heat for 5 minutes.