Rehydrate dried beancurd skin by soaking in warm water for 15-20 minutes until soft. Drain and squeeze out excess water. Rehydrate shiitake mushrooms in warm water; reserve mushroom soaking liquid. Stem and slice mushrooms.
In a wok or large pan, heat cooking oil over medium heat. Sauté minced garlic until fragrant (about 30 seconds). Add sliced carrots and shiitake mushrooms, stir-fry for 2-3 minutes.
Add the rehydrated beancurd skin to the wok. Pour in vegetable broth (or mushroom soaking liquid + water). Bring to a boil.
In a small bowl, whisk together vegetarian oyster sauce, light soy sauce, dark soy sauce, sugar, and white pepper. Pour this sauce into the wok. Stir well.
Reduce heat to low, cover, and simmer for 20-25 minutes, or until the beancurd skin and carrots are tender and have absorbed the flavors. Stir occasionally.
Stir in the cornstarch slurry to thicken the sauce to your desired consistency. Cook for another minute until the sauce is glossy. Serve hot with steamed rice.
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