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

10 gr dried jamur kuping/Auricularia auricula-judae/wood ear
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

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.

Add comment


who is online

We have 138 guests and no members online


  • and
  • email: dragon(at)
  • website:


  • Articles View Hits 7683977