Soy Knot with Capsicum & Black Fungus
Perfect combination of food when you cook with Everbest Fresh Soy Knot.
- 300 g Soy knot
- 80 g Black fungus (soaked, sliced)
- 80 g Green capsicum (sliced)
- 30 g Carrot (sliced)
- 10 g Ginger (sliced)
- 1 tbsp Cooking oil
- Tapioca flour
- 400 ml Water
- 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, 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.
Fresh Soy Knot 500g