2 medium potatoes
65 grams mushroom stems
½ large carrot stick
1 green bell pepper
1 stem cilantro
¾ teaspoon Hsiang Chun sauce
1 teaspoon vegetable oil
1 tablespoon corn flour
InstructionsDice carrot, potatoes, and green bell pepper. Mince the mushroom stems.
Saute carrot, and potatoes for 1 minute. Add in mushroom. Add ¾ teaspoon of Hsiang Chun and stir. Add a dash of salt and pepper to taste.
Add 1 cup of water and simmer in low fire until tender. Add green bell pepper and simmer for 1 minute.
Dilute corn flour in ½ cup of water and add to the stew. Garnish with cilantro.