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Number of serving: 2
Preparation time: 10 minutes
Cooking time: 8 minutes
Ingredients:
1 piece dried soy bean skin
5 black mushroom, finely chopped
20g glass noodles (tung hoon), soak till soft, cut into 3cm length
1 carrot, remove skin and finely shredded
2 pcs hard beancurb (tau kuah), cut into strips
4 waterchestnut, finely chopped
1 stalk Chinese celery, finely chopped
Seasoning Ingredients:
¼ teaspoon salt
½ teaspoon light soya sauce
¼ teaspoon sugar
½ teaspoon sesame oil
Method:
Heat up a pan with oil over medium heat, stir fried mushroom until
fragrant. Add in remaining ingredients and mix well. Add in seasoning
and a little water, bring to boil until the sauce in pan is dried up.
Remove from pan and set aside. Clean soy bean skin with wet cloth by
rubbing their surface. Then cut the soy bean skin into 6 pieces equal
size. Put the mixed vegetables onto a piece of dried soya bean skin and
wrap. Put into hot oil and deep fry for 3 minutes or until golden
brown. Drain with paper towel.
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