100 g king oyster mushroom
35 g japanese cucumber
4 g corn flour
pinch of salt
8 g rice barn oil
½ yellow onion (diced)
30 g honey pineapple (cut into cubes)
40 g long beans (cut into 3cm long and blanched)
40 g red capsicum (diced into bite size)
30 g tomato (diced)
3 tbsp tomato ketchup
1 tbsp soy sauce
5 g chinese black vinegar
10 g plum sauce
10 g hoisin sauce
10 g liquid aminos
a bit of water
5 g honey
35 g firm tofu (cut into bitesize cubed)
50 g cooked brown rice
40 g bok choy (blanched)
Roll cut/ Oblique cut the Japanese cucumber into triangular wedges.
Roll cut/ Oblique cut the king oyster mushroom into triangular wedges.
Once the sauce has thickened, add in the tofu and king oyster mushrooms and stir to coat the mushrooms with the sauce evenly.
Serve with brown rice and a side serving of blanched bok choy.