Ingredients: 300g fresh beancurd knot, 300g shelled chestnuts (peeled), 300g black mushrooms (cooked), 5 pcs ginger
Seasonings: 1 tbsp. vegetarian oyster sauce, 1 tbsp. black bean soy sauce, 1 tsp. sugar, 1 tsp. light soy sauce, a pinch of sea salt
- Blanch peeled chestnuts in boiling water for a while until soft. Drain and set aside.
- Heat wok with 1 tbsp. cooking oil. Stir-fry mushrooms and gingers until fragrant. Pour in seasonings and chestnuts with 1 bowl of water. Simmer with medium heat. Stir while cooking until the sauce is fully absorbed. Add some water when necessary.
- Add beancurd knot. Simmer with low heat until the beancurd knot fully absorbed the sauce.
- Remove from heat. Add some sesame oil and serve.