[E07] Braised Assorted Vegetables in Red Preserved Beancurd Sauce
Serving Portion: 2 to 3 persons
1. Heat oil and saute ginger, mix in red preserved beancurd and sugar to fry until fragrant.
2. Mix in all other ingredients (except vermicelli) and sauce mixture. Bring to boil and simmer over low heat for 5 minutes.
3. Stir in vermicelli (add water if desired), boil again and done.

Ingredients: Chinese cabbage, Baby corn, Carrot, Vermicelli, Ginger, Cloud ear fungus, Tofu puff, Shiitake mushrooms, Red preserved beancurd, Sugar
Need ingredients: Sauce mixture: 1 tablespoon of oyster sauce, 100ml of water