For sambal, heat cooking oil, add chopped chili and chopped ginger. Fry until fragrant. Add taucu, sugar, water, vegetarian seasoning and diluted potato starch. Mix well. Set aside.
Wrap Harvest Gourmet Chargrilled Pieces with seaweed strips. Sealed the end with dap of water. Heat cooking oil ,deep fry until golden.
For sauce, mix water, taucu, sugar, light soy sauce and sesame oil. Simmer for a while.
To assemble, arranged steamed enoki mushroom on a plate, pour over the sauce, put sambal in middle. Then arrange the fried chargrilled. Ready to serve.
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