Recycled

Tunghoon in Mushroom Sauce

** Make use of the Mushroom Steams whenever you cut it away from Mushroom head, you can store them in freezer for later use **

- Heat up oil, fry chopped garlic & onion till fragrant.

- Add in blended black mushroom steams (pre-soaked, chopped & blended)

- Add in seasoning (Soy sauce, Vegetarian Oyster sauce, Salt & Pepper) and water to boil

- Add in Tunghoon and bring to boil (add water if too dry)

- Last add in shredded Vege of your choice (Carrot, Dried lily bulbs, Spring Onion, Red Chili) and simmer till cooked.