Soy Knot with Capsicum & Black Fungus
A quick and easy stir fry that is the perfect side dish
Ingredients
- 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
- 1 tbsp Tapioca flour
- 400 ml water
Seasoning
- 1 tbsp vegetarian oyster sauce
- 1 tbsp light soy sauce
- 1 tsp sesame oil
Instructions
- 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 the sauce with tapioca solution.
- Remove from heat and ready to serve.