First, wash the long beans and remove the ends of the beans. Cut it into 2 or 3 equal parts (approx.).
Next, clean mushrooms with paper towels and cut into slices.
After the konnyaku is defrosted, wash and cut it into slices.
Peel off the garlic and carrots and cut it into slices.
Then, use 4 cups of boiling water to cook long beans and konnyaku for about 30 seconds. After that, drain the water off.
Use low heat to cook konnyaku (without oil) until the moisture has evaporated. And then put sesame oil, ½ tbsp of oyster sauce and ½ tbsp XO sauce and stir evenly on medium heat. After that, put them on the dish temporarily.
Lastly, using the same wok, put 1 tbsp of oil and ginger. Throw in garlic, long beans, mushrooms, and the rest of the sauces and fry them evenly. Then, add 2 tbsp of boiling water and cover it with the lid for about 1 minutes. Lastly, fry the carrot and konnyaku evenly. Put the lid on for about 1 minute and serve.
