300g Soy Knot
80g black fungus (soaked, sliced)
80g green capsicum (sliced)
30g carrot (sliced)
10g ginger (sliced)
1 tbsp cooking oil
1 tbsp vegetarian oyster sauce
1 tbsp light soy sauce
1 tsp sesame oil
Heat oil in wok, add in ginger and
stir-fry over low heat until aromatic.
Add in Soy Knot and other ingredients,
Add seasoning and water,bring to boil over high heat.
Once boil, thicken sauce with tapioca solution.
Remove from heat and ready to serve.