- g Dried Seaweed
- tbsp. Olive oil
- piece ginger
- Clove of garlic,
- shiitake mushrooms,
- tbsp. Doenjang
- tbsp. sugar
- tsp. salt
- ml water
- tsp. corn flour
- cashew nuts
Soak the Dried Seaweed following the instructions on the packaging and drain it well.
In a small bowl, mix together the Doenjang Soybean Paste, sugar, salt, water and cornflour and beat to a smooth sauce.
Then slice the ginger, chop the onion into large pieces and finely chop the garlic.
Cut off a slice from the underside of the shiitake mushrooms and slice them.
The bean curd can be cut into 1 cm cubes.
Heat the olive oil in a wok and add the onion, ginger and finally the garlic.
Fry until soft and then add the shiitake mushrooms and sauce. Stir-fry for one minute and then add the seaweed and bean curd cubes.
Sprinkle with the cashew nuts.
This stir-fried seaweed is also delicious with tiger prawns.