turnip, mushroom & bamboo shoot in pan-fried beancurd skin

By: Alan Chan posted Jan 26th 2017 11:41AM

200g turnips, peeled and finely sliced
100g mushrooms, finely sliced
50g (each) spinach and bamboo shoots, finely sliced
20g fungus, finely sliced
2 tbsp (each) cooking oil and sesame oil
30ml oyster sauce
10ml soy sauce
10g sugar
1 beancurd skin

  • Heat a pot of water to a boil and blanch all the sliced vegetables. Drain well and set aside.
  • Heat a wok with cooking oil and sesame oil.
  • Add in the blanched vegetables, oyster sauce, soy sauce and sugar and stir-fry until fragrant. Set aside.
  • Place the beancurd skin onto a flat surface and top with the fried vegetables and roll into a cylinderical tube.
  • Reheat wok with cooking oil and pan-fry the vegetable roll until golden brown
  • Cut into thick slices.

Serves 4

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