Vegetarian Braised Sour & Spicy Mustard

Ingredient:

800g fresh mustard

10 nos Chinese mushroom (soak till soften)

20 pcs cut fried beancurd sheet (it's available at the wet market) 

1 medium carrot 

10 pcs tofu puff 

20g tamarind slices (asam skin)

1 bowl of dried chillies (soak until soften)

50g old ginger (flatten)

1 ltr of water

Seasoning:

1/2 tsp sugar

2 tsp salt

1 tsp sesame oil

2 tsp vegetarian mushroom seasoning

Method:

1) Rinse the fresh mustard, drain well & cut into large pcs, keep aside.

2) Heat up wok with 3 tbsp oil & stir-fry ginger & mushroom. Pour in water & put in mustard, chillies and tamarind slices, bring to boil. Cover with lid and simmer for around 40 mins.

3) Then add in carrot, tofu puff & fried beancurd sheet & seasoning. Mixed well and continue to simmer until mustard are soften. Remove from heat & serve immediately.