LG BELLPEPPER AND SHIJEMI MUSHROOM IN PRESERVE BEANCURD SAUCE ( MEATLESS )

LG BELLPEPPER AND SHIJEMI MUSHROOM IN PRESERVE BEANCURD SAUCE ( MEATLESS )

Source : In Pan With Oil Low Heat Saut Ginger And Preserved Beancurd Till Fragrantadd All Vegetable And Mix Well Then Add Water And Seasoning Sautee For 1 Minute...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : December 8, 2025

Step:

  1. in pan with oil low heat saut ginger and preserved beancurd till fragrant

  2. add all vegetable and mix well then add water and seasoning sautee for 1 minute

  3. thicken sauce with cornstarch

Ingredients

  1. 1/2 tbsp oil
  2. 5 slice ginger
  3. 2 cup mix bell pepper
  4. 1 cube of preserve beancurd
  5. 2 cup shimeji mushroom
  6. 1 tsp cornstarch diluted in 2 tbsp of water ( for thickening sauce )
  7. seasoning
  8. 5 tbsp water
  9. 1 tsp light soy sauce and sugar
  10. 1 tbsp oyster sauce

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