Soy Knot with Capsicum and Black Fungus
Description
豆香浓郁, 香滑细腻.
Ingredient
Ingredients
300g Soy Knot
80g black fungus (soaked, sliced)
80g green capsicum (sliced)
30g carrot (sliced)
10g ginger (sliced)
1 tbsp cooking oil
tapioca flour
400ml water

Seasoning
1 tbsp vegetarian oyster sauce
1 tbsp light soy sauce
1 tsp sesame oil
Method
Method
Heat oil in wok, add in ginger and
stir-fry over low heat until aromatic.
Add in Soy Knot and other ingredients,
stir well.
Add seasoning and water,bring to boil over high heat.
Once boil, thicken sauce with tapioca solution.
Remove from heat and ready to serve.