Ever since I became a Work at Home Mom, with no helper to assist me, I became the Chief Cook on our household. ^_^

Well, nakaka relax naman for me ang mag luto, especially if it’s for my family!

And so I try this new yummy  and easy to do recipe, using JOLLY MUSHROOM!

Here’s how to do it:

Stir fry Tofu and Eggplant with JOLLY MUSHROOM

·            4 pieces extra firm tofu, cut into cubes
·         2 pieces eggplant, cut into 1/2-inch pieces
·         1/4 cup soy sauce
·         3 tablespoons oyster sauce
·         1 medium onion, minced
·         1 tablespoon garlic, minced
·         1 cup water
·         1 tablespoon granulated white sugar
·         2 tablespoons cooking oil
·         Salt and pepper to taste
Cooking Procedure
1.    Heat a cooking pot then pour-in cooking oil.
2.    Fry the tofu and eggplant; cook, turning occasionally, until browned. Transfer to a plate.

3.    On another pan, saute garlic and onion.

4.    Add soy sauce and oyster sauce then stir.

5.    Pour-in water and let boil.

7.    Put-in the fried tofu and eggplant and cook for 5 to 8 minutes.

8.    Add sugar, salt, and ground black pepper then stir. Cook for a minute more.
9.    Turn-off heat then transfer to a serving bowl.
10.  Serve. Share and enjoy!

The yummy finish product! ^_^