 Ingredients (pic 1)．(pic 2) |
 1 bag green soybeans
4 potherb mustard, cleansed, soak in water for 15 minutes, squeeze out all the water, thinly mince
8 dried mushrooms, softened, cleansed and diced
2 pieces of dried Chinese bean curd, diced
1 red pepper, cleansed and diced
1 green pepper, cleansed and diced
1 piece of ginger
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(pic 1) |
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(pic 2) |
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| Seasonings |
1/4 tsp salt
1 tsp sugar
1 tsp veggie MSG
Some sesame oil
1 tsp cornstarch mixed with 1 tbsp water for thickening
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Directions |
1. Fry potherb mustard in a pot for little while, remove and set aside.
2. Add 2tbsp oil in a preheated pot, fry ginger under high heat. Then, add green soybeans, potherb mustard, dried Chinese bean curd, mushroom, seasonings and 150cc water. Cover and simmer for a short while under low to medium heat. Remove the lid and stir now and again until all water is absorbed. Add green and red pepper and stir well before the mix becomes completely dry. Add cornstarch mix while continue stirring. Turn heat off. Finally, mix in some sesame oil and ready to serve.
* This dish can be served with congee, rice noodle, noodle and rice and tofu. (pic 3)
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(pic 3) |
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