Dice carrot, potatoes, and green bell pepper. Mince the mushroom stems.
Saute carrot, and potatoes for 1 minute. Add in mushroom. Add 3/4 teaspoon of Hsiang Chun and stir. Add a dash of salt and pepper to taste.
Add 1 cup of water and simmer in low fire until tender. Add green bell pepper and simmer for 1 minute.
Dilute corn flour in 1/2 cup of water and add to the stew. Garnish with cilantro.

Ingredients:
2 medium potatoes
65 grams mushroom stems
1/2 large carrot stick
1 green bell pepper
1 stem cilantro
3/4 teaspoon Hsiang Chun sauce
1 teaspoon vegetable oil
1 tablespoon corn flour