Braised Beancurd Knot


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


  1. Blanch peeled chestnuts in boiling water for a while until soft. Drain and set aside.
  2. 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.
  3. Add beancurd knot. Simmer with low heat until the beancurd knot fully absorbed the sauce.
  4. Remove from heat. Add some sesame oil and serve.


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