萝卜焖豆腐乳

This late morning, my mother-in-law last minute informed me they will be coming over our place, and asked me if i did prepare lunch >o<. Luckily my chicken roll was baking in the oven so I just need to prepare another dish, though I only intend to cook this vegetable stew tomorrow! Sometimes really can rush out things, in the process of cooking this dish, I forgotten about adding the dried mandarin peel!! Though my father-in-law commented this dish taste good, but I find something lacking....hahaha so is the mandarin peel!...will try out cooking this dish again :D

Ingredient

• 2 tbsp oil
• 12 pcs small dried beancurd
• 3 cubes fermented soya bean curd, mashed
• 10 slices ginger
• 500gm radish, peeled & cut into chunks
• 200gm carrots, peeled & cut into chunks
• 12 fresh shitake mushrooms
• 5gm dried mandarin peel, sliced
• 1 tbsp light soya sauce
• 600ml water
• 1/2 tsp sugar
• 1 tsp sesame
• 2 stalk spring onion
  
• coriander leaves for garnishing
• cornstarch water
  

Method

1. Heat oil in wok, stir-fry fermented soya bean curd till fragrant. Add ginger and fry for a min.
2. Add radish, carrots, mushroom, dried beancurd, spring onion and mandarin peel. Mix well.
3. Add in hot water and seasoning. Bring to boil. Cover and simmer for 25mins till carrots are soft & gravy has reduced. Stir in cornstarch water to thicken the gravy. Stir in sesame oil. Remove from fire and serve.