Brussels Sprout Casserole

Ingredients

500 g Brussels sprouts
100 g shredded black fungus
1 carrot, slice slanting
1 cake beancurd, cut into cubes
200 g fresh white mushrooms
3 tbsp vegetable oil
vegetable cube
1 tsp sesame oil
water

Method

1. Wash the Brussels sprouts and discard all the tough outer leaves. Trim the roots and make a cross-cut at the base.

2. Heat the pan with oil, slightly brown the beancurd and set aside. In the same pan add the sprouts and stir for 1-1/2 minutes. When all the sprouts are well covered with oil, add in the fungus and carrots and mushrooms.

3. Add sufficient water and seasoning. Transfer it to a casserole with the beancurd and let it simmer for 15-20 minutes. Off fire, and serve hot.