Vegetable stir-fry

 

A heart vegetable stir-fry to compliment any rice dish. 

Ingredients: 

1 tablespoon sunflower oil 

3 cloves garlic minced 

2 tablespoon dried black fungus 

3 dried shitake mushroom 

2 carrots sliced 

200g green beans 

6 bean curd sheets

250g block tofu cubed 

2 tablespoon oyster sauce 

1 tablespoon sugar 

1 chicken stock cube 

2 tablespoon corn flour 

2 tablespoon water 

Directions: 

Night before: soak black fungus and shitake mushrooms overnight until completely rehydrated. Slice shitake mushrooms once rehydrated. 

1. In a large pot heat oil and add garlic. Fry until aromatic. Add beans, carrots and place lid on and cook for 3 minutes. Add tofu/bean curd sheets, shitake mushrooms and black fungus. Add oyster sauce, sugar and stir, place lid back on and continue cooking further for 2 minutes. 

2. In a small bowl mix corn flour and water. Pour over vegies and continue cooking for further 2 minutes. 

Remove from heat and serve immediately with rice.