It is a tradition that eating vegan food in the first day of the Chinese New year.
This Braised Vegetables with Fermented Bean Curd will be the best choice for you and your family. The super flavorful fermented bean curd mixed with the vegetables give you a zesty new dog year!

Braised Vegetables with Fermented Bean Curd

INGREDIENTS:
4 Chinese mushrooms
50g bean vermicelli
400g Chinese cabbage
4 bean curd puffs
5 black fungus
2 white jelly fungus
50g green peas
2 bean curd sheet
1 carrot
3 slice ginger
4 cube fermented red beancurd

Sauce:
2tsp soy sauce
1tsp dark soy sauce
2tsp oyster sauce
1tsp corn flour
2tbsp water
Q.S. salt
Q.S. sesame oil
Q.S. white pepper

PREPARATION:
1. Soak the bean vermicelli, Chinese mushrooms, black fungus, white jelly fungus, bean curd sheet.
2. Cut the root of the mushroom, keep the mushroom soak water.
3. Cut the bean curd sheet and bean vermicelli
4. Peel the carrot and slice
5. Cut the root of black fungus and white jelly fungus.
6. Cut the bean curd puffs into half, cut the Chinese cabbage.
7. Heat the wok, use medium-heat to stir fry the ginger and fermented red bean curd.
8. Add the Chinese cabbage, turn to high heat to stir-fry, add carrot, mushroom, fungus and bean curd sheet.
9. Add the sauce.
10. Add a cup of water and the mushroom soak water
11. Cover the wok to cook the ingredient until all soft, add the vermicelli
12. Finish and ENJOY！

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