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Braised Beancurd with Black Fungus and Konnyaku

Braised Beancurd with Black Fungus and Konnyaku

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    10 mins

  • Cooking

    15 mins

What You Will Need

Made with
Lee Kum Kee products

How to make it

  1. Pad dry the beancurd with kitchen towel, then coat with starch.

  2. Pan fry both side of beancurd until golden brown, set aside.

  3. Heat the pan, saute the minced galrlic over medium heat. Add in konnyaku, black fungus, carrot, water and all the seasonings. Stir fry and bring to boil.

  4. Add in beancurd and stir fry. Add in corn starch water and cook until the sauce is thickened.

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