Cut the dried beancurd, carrot, broccoli, and chinese cabbage bite-sized or according to your liking. In a pan heat oil over small heat, cook cutted dried beancurd for 30 seconds then remove from the pan and drain. Set aside.

In a wok, heat cooking oil over medium-high heat. Sautee onion and garlic until fragrant then add carrot and water and cook until the texture of the carrot is limp. Add broccoli and chinese cabbage then cook and stir the veggie.

Add sesame oil, oyster sauce, worcestershire sauce, pepper, salt, chicken stock powder, and sugar. Stir until all well combine. Add cooked beancurd and stir again until well combine. Cook for 3-5 minutes or until the beancurd is soft.

Turn off the heat and transfer the veggie stir fry to a plate then garnish it with sesame seeds before serving. Recommended if eaten with warm rice. Enjoy!