Saturday 17 November 2012

Stir-fried Shimeji Mushrooms, Snow Peas & Tofu 白玉菇甜豆炒豆腐

Stir-Fried Shimeji Mushrooms, Snow Peas & Tofu 白玉菇甜豆炒豆腐

Crunchy snow peas and mushrooms go well with the tofu

After coming back from a trip to Penang, we woke up late the next day and had a late breakfast. So SK and I wanted something light for lunch. As we walked through the market stalls I saw very fresh Shimeji mushrooms and we decided to cook Shimeji mushrooms for lunch. It should go well with porridge which we had in mind.


2 pieces soft tofu
1 box Shimeji mushrooms ( about 150g )
140g snow peas
1 tbsp minced garlic
4 tbsp cooking oil

Raw snow peas. String it (remove the edge) before use.

Two cubes of soft tofu

Shimeji mushrooms

Seasoning Ingredients

1 1/2 tbsp oyster sauce
1 1/2 tsp sugar
1/2 tsp salt
1 tsp Shao Hsing wine
1 tsp cornflour
1 Chinese rice bowl of water

Mix all the seasoning ingredients together in a bowl


1.  Rinse the tofu. Use kitchen towels to absorb the water from the tofu. Cut the soft tofu square into four quarters
2.  Heat up the 4 tbsp cooking oil in a wok until very hot. Fry the tofu squares until golden brown. You need to fry the tofu in 2 separate batches. Remove the fried tofu and place them in a large plate.
3.  Remove the excess oil used for frying the tofu, leaving only about 2 tbsp in the wok.
4.  Add the minced garlic and saute until light brown and fragrant
5.  Add in the Shimeji mushrooms and snow peas and stir-fry for 2 minutes over high heat
6.  Pour in the seasoning ingredients and let it simmer for 2 to 3 minutes
7.  Dish up the Shimeji mushrooms and snow peas and pour them over the fried tofu
8.  Ready to serve

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