Wash the shiitake mushrooms and remove their stems. Cut the king oyster mushrooms into cubes and wash them.
Blanch the deep-fried tofu cubes, shiitake mushrooms and king oyster mushroom cubes in boiling water for about 1 minute. Drain off excess water.
Add oil into a hot wok. Sauté the dried green onion, minced garlic and bird's eye chili. Add the onion slices and other ingredients, as well as the seasonings, and sauté. Add water and simmer for about 1 minute until the sauce is reduced. Mix the cornstarch with a little water and then pour it into the sauce to thicken it.
We use cookies to monitor the site traffic and to measure our site’s performance. By clicking “OK” or by clicking into any content on this site, you agree to allow cookies to be placed. See this link to learn how to disable cookies on your browser. View our Privacy Statement and Terms of Use.