Chu Hau Jeung Mun Wan Yee - stewed jamur kuping in a hoisin sauce

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Chu Hau Jeung Mun Wan Yee
stewed jamur kuping in a hoisin sauce

Ingredients:
10 gr dried jamur kuping/Auricularia auricula-judae/wood ear
water
2 tsp hoisin sauce
2 tbsp light soy sauce
1 tsp sesame oil
2 cloves of garlic
1 tsp cornflour + 1 tbsp water
4 tbsp water
2 tsp oil

Preparation:
Soak the jamur kuping in water for 1 hour. Then drain it and cut it into pieces. Cut the garlic into thin slices. Mix the soy sauce with the hoisin sauce.
Heat the oil and sesame oil in a pan over a low heat and fry the garlic for 30 seconds. Then add the mixed sauce, water and jamur kuping and bring to the boil. Then add the dissolved cornstarch and cook while stirring until the sauce thickens. serve.
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