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

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

by Olivia Tiboleng @ 26 Jan 2017

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

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

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