​SOY KNOT WITH

​CAPSICUM & BLACK FUNGUS

INGREDIENT

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

  1. Heat oil in wok, add in ginger and stir-fry over low heat until aromatic. 
  2. Add in Soy Knot and other ingredients, stir well.
  3. Add seasoning and water,bring to boil over high heat.
  4. Once boil, thicken sauce with tapioca solution.
  5. Remove from heat and ready to serve.