300g lion head mushroom (or button mushroom)
1 white radish/carrot (peeled, cut into bite sizes)
10 dry chilies (Deseed, soak in water and drain well)
6 pieces thick slices of ginger (Cut into 2 inch long)
1 package fried tofu skin
3 cups of water
2 tbsp. cooking oil
2 tbsp. vegetarian mushroom sauce
1 tsp sesame oil
1 tsp. sugar
A dash of salt to taste
- Heat wok with 2 tbsp. cooking oil; add ginger, sauté until fragrant. Then follow by chili, sauté for second.
- Add mushroom and vegetarian mushroom sauce; stir to combine for a minute.
- Add 2 cups of water, bring to boil. Once the water boils, add the fried tofu skin, white carrot. Bring to boil once again. Lower the heat and simmer until the sauce reduce to half about 45mins. Stirring occasionally to avoid burning at the bottom.
- Adjust seasoning to your liking by adding sugar and salt. Lastly add sesame oil.