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

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

by Liao Xiangjun @ 17 Feb 2015

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 cylindrical tube. Reheat wok with cooking oil and pan-fry the vegetable roll until golden brown, and then cut into thick slices. Serves 4

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

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