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Ingredients Jump to Instructions ↓

  1. 1 (425g) tinned oyster mushrooms, drained and sliced

  2. 10 fried tofu puffs

  3. 1 (225g) bamboo shoots, drained

  4. 200g bean sprouts

  5. 1 tablespoon oil

  6. 2 tablespoons finely chopped garlic

  7. 2 spring onions, chopped into 2 1/2cm pieces

  8. 1 tablespoon finely chopped chilli peppers

  9. 1 medium onion, sliced

  10. 1/2 teaspoon salt

  11. 3 tablespoons oyster sauce

  12. 3 tablespoons water

  13. 1 teaspoon sesame oil

  14. 1/3 teaspoon salt

  15. 1/3 teaspoon sugar

Instructions Jump to Ingredients ↑

  1. Blanch the oyster mushrooms, tofu puffs, bamboo shoots and bean sprouts in boiling water for 30 to 60 seconds. Drain well.

  2. Firmly press the tofu puffs to release the greasy residue.

  3. Heat a large frying pan with 1 tablespoon oil over high heat. Stir-fry the garlic, spring onions and chilli until aromatic, about 2-3 minutes. Stir in the onion with salt and fry until soft, 3-4 minutes.

  4. Add the oyster mushrooms, tofu puffs, bamboo shoots and mix well. Stir in the oyster sauce, water, sesame oil, salt and sugar and stir well. Allow to heat through, 1-2 minutes. Stir in the bean sprouts and serve.

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