Ingredients:
(A)
1 Vincent vegan whole fish
10g ginger slices
200cc water
Some corn starch water
(B)
20g shredded bamboo shoots
20g shredded carrots
15g Black fungus slices
15g shredded red pepper
15g shredded green pepper
Seasoning:
2 tbsp ketchup
Salt
1 tsp fine sugar
1 tsp black vinegar
Cooking Instructions:
1. Steam the vegan fish for 10 minutes.
2. Heat the pot, add 2 tsp oil, add ginger slices and sauté until brown and set onside.
3. Add all the shredded ingredients (B) and stir-fry, add water and all seasonings and bring to a boil.
4. Add corn starch water, stir and mix well, then pour the sauce on the vegan fish and serve.
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