Potatoes, Carrot, Mushroom & Egg Tofu Stew

I just love anything with dark gravy!
My late grandma used to cooked Chicken with Mushroom Stew for us. The taste still lingering in me. Oopppsss......

So re-created this to vegetarian version & Voila!

(Serve 3 persons)

Ingredients:

2 large potatoes
(chopped to cube size)
1 medium carrot
(chopped to cube size)
5 fresh Shiitake mushroom/ Chinese mushroom
1 tube Egg Tofu
A bit of chopped ginger

Seasoning:

2 tbsp light soya sauce
1 tsp salt or to taste
1 tbsp dark soya sauce
1/2 tbsp sugar
1 tsp sesame oil
250ml water

Method:

1) Pan-fry or deep-fry Egg Tofu and Potatoes separately. Set aside.

2) Heat 2 tbsp oil in wok & sauté ginger until golden brown.

3) Add in carrot & mushroom and stir-fry for awhile. Follow by potatoes and mixed well.

4) Pour in light soya sauce and stir-fry until well combined then add in egg tofu.

5) Add water, dark soya sauce and stir briefly to combine.

6) Simmer for 20-30 mins with lid on.

7) Ready to serve & can go with few bowls of rice!