Buddhist Recipe: Stir Fry Taro and 3 Mushrooms. Then add the Thickener and mix until the Sauce thickens. SERVE: place the Veggies onto a plate. Mix together the mashed taro, peanuts, mushrooms, shrimp, salt and chicken stock powder. Buddhist Recipe: Stir Fry Taro and 3 Mushrooms

You can have Buddhist Recipe: Stir Fry Taro and 3 Mushrooms using 15 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Buddhist Recipe: Stir Fry Taro and 3 Mushrooms
  1. Prepare of Taro (cut into bite size).
  2. You need of White Bunashimeji Mushroom.
  3. You need of Brown Bunashimeji Mushroom.
  4. Prepare of Maitake Mushroom.
  5. You need of Gingko Nuts (optional).
  6. Prepare of Red Capsicum (diced).
  7. Prepare of Sesame Oil.
  8. It’s of Salt.
  9. You need of [Sauce] - mix well.
  10. You need of Light Soy Sauce.
  11. Prepare of Sugar.
  12. It’s of White or Black Pepper.
  13. It’s of [Thickener] - mix well.
  14. Prepare of Cornflour.
  15. It’s of Water.

Stir in the carrots and cabbage stems. Add the miso mixture and bring to a boil. Add the cabbage leaves, black fungus, soy sauce, and sesame oil. Heat the oil and fry the garlic till light brown.

Buddhist Recipe: Stir Fry Taro and 3 Mushrooms step by step

  1. SEASON: season the Mushrooms, Gingko Nut and Capsicum with 2 pinches of Salt and Sesame Oil. SEASON the Taro with 1 or 2 pinches of Salt..

  2. STEAM: place the Mushrooms, Gingko Nuts and Capsicum in a steamer and cook for 5 minutes. After the veggies are cooked, remove and set aside..

  3. TARO: in a wok, heat 4 Tbsp of Cooking Oil until hot. Stir fry the Taro in batches until they are lightly brown all over. Set aside..

  4. VEGGIES: In the same wok, heat a total of 4 Tbsp of Cooking Oil. Stir fry the Mushrooms, Gingko Nuts, Capsicum for 1 minute. Then add the Sauce, mix well and stir fry for another 2 minutes. Then add the Thickener and mix until the Sauce thickens..

  5. SERVE: place the Veggies onto a plate. Top it off with the Taro and garnish with chopped Fresh Coriander..

Dissolve the cornflour in water and add in to the wok. Bring to a quick boil and dish up to serve. Add tofu, lotus root, ginkgo nuts, lily flowers, red dates, shiitake mushrooms, and carrot. Pan fry taro for a few minutes. Add oyster sauce, soy sauce, sugar and chicken stock.