500g QQ Japanese Tofu Puff
60g shredded black fungus (soaked)
60g shredded carrot
30g shredded ginger
30g continental parsley (sectioned)
1 tbsp cooking oil
1 tbsp light soy sauce
1 tbsp vegetarian oyster sauce
1 tsp sesame oil
1/2 tsp caster sugar
Heat cooking oil, add ginger then stir-fry over low heat untill fragrant.
Add in QQ Japanese Tofu Puff and other ingredients.
Add seasoning and stir well.
Add in water and bring to boil.
Thicken sauce with tapioca solution.
Remove from heat and ready to serve