1 (425g) tinned oyster mushrooms, drained and sliced
10 fried tofu puffs
1 (225g) bamboo shoots, drained
200g bean sprouts
1 tablespoon oil
2 tablespoons finely chopped garlic
2 spring onions, chopped into 2.5cm pieces
1 tablespoon finely chopped chilli peppers
1 medium onion, sliced
1/2 teaspoon salt
3 tablespoons oyster sauce
3 tablespoons water
1 teaspoon sesame oil
1/3 teaspoon salt
1/3 teaspoon sugar
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Method Prep:10min › Cook:10min › Extra time:20min › Ready in:40min
Blanch the oyster mushrooms, tofu puffs, bamboo shoots and bean sprouts in boiling water for 30 to 60 seconds. Drain well.
Firmly press the tofu puffs to release the greasy residue.
Heat a large frying pan with 1 tablespoon oil over high heat. Stir-fry the garlic, spring onions and chilli until aromatic, about 2-3 minutes. Stir in the onion with salt and fry until soft, 3-4 minutes.
Add the oyster mushrooms, tofu puffs, bamboo shoots and mix well. Stir in the oyster sauce, water, sesame oil, salt and sugar and stir well. Allow to heat through, 1-2 minutes. Stir in the bean sprouts and serve.
Tinned oyster mushrooms and fried tofu puffs can be found in Chinese/Oriental speciality stores. You can substitute in fresh oyster mushrooms, if you prefer.