The vegan recipe for Chestnut with Button Mushroom Delight:
servings – 4
- 20 baked chestnut kernels
- 1 can button mushrooms
- 1 tsp tapioca starch (mix with 3 tsp water)
- 2 tbsp vegetable oil
- 2 tbsp vegan oyster sauce
- 1/2 tsp salt
- Heat vegetable oil.
- Stir-fry chestnut kernels and button mushrooms until fragrant.
- Add vegan oyster sauce and salt; briefly stir.
- Add tapioca paste and stir well.
- Remove and serve.