Step 1

Soak the wood ear mushrooms or black fungus in hot water for 10-15 minutes or in room temperate water overnight until rehydrated.

Step 2

Slice the carrot and mushrooms.

Step 3

Heat a wok or large skillet over medium high heat.

Step 4

Add the oil. Once hot, add the garlic cloves and stir-fry over medium high heat until lightly golden.

Step 5

Add the carrots. Sauté for 1 minute. Add the shiitake, shimeji, and rehydrated wood ear mushrooms.

Step 6

Season the mushrooms. Mix well.

Step 7

Add the beancurd skin. Pour the water. Mix well and leave to simmer.

Step 8

Allow the beancurd and mushrooms to simmer over medium heat to come to a boil.

Step 9

Meanwhile, mix the corn starch and water. Ensure the corn starch is diluted.

Step 10

Once the sauce starts to boils and the beancurd is tender, lower the heat.

Step 11

Pour the cornstarch slurry. Slowly mix everything until the sauce has thickened.

Step 12

Taste the beancurd and mushrooms. Season with more vegetarian oyster sauce or soy sauce to taste, if needed.

Step 13

Add the chopped chives. Mix well.

Step 14

If needed, you can loosen the sauce with 2-3 tbsp of water (see notes).

Step 15

Serve this while hot and enjoy with rice.