Braised Beancurd Sheets ~ 香菇焖豆卜

I'm a big fan of beancurd, be it beancurd puffs or beancurd sheets cooked in any manner.  Here, I'm sharing with you a very simple vegetarian dish which you can serve on the first day of  the 'Lunar New Year' which will fall on Monday, the 8th of February 2016.

Recipe for Braised Beancurd Sheets ~  香菇焖豆卜

Ingredients

1 packet wet beancurd sheets
1 red capsicum - sliced
4 Shitake mushrooms, soaked and cut
6 waterchesnuts, peeled and cut
small piece of ginger, sliced
1 Tbsp black bean sauce
2 tsp vegetarian oyster sauce
Light soya sauce, salt and sugar to taste
Sesame oil to drizzle
Cornflour + water to thicken

Method

Lightly pan-fry the beancurd sheets and cut a strip into 3 pieces
In the same pan, add some oil and saute the ginger slices with
the black beans and mushrooms
Add in water to simmer till the mushrooms are cooked
Add in the beancurd sheets, capsicum and waterchestnuts
Simmer and  test for taste
Add cornflour mixture to thicken the sauce
Turn off heat and drizzle on some sesame oil
Dish up to serve

Linking this post to  Cook and Celebrate :  Chinese New Year 2016

hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe, and

Zoe from Bake for Happy Kids.