This is a tasty, lively dish firm and crunchy textures and plenty of spice. It goes well with rice, and could also be used as a stuffing for various wraps, such as Chinese pancakes, seaweed sheets, or whole leaves of iceberg lettuce.
Serves : 4
Preparation time:
20 minutes+ 30 minutes soaking time
Cooking time: 15minutes
Ingredients :
2 tablespoons oil
1-2 red finger-length wise, deseeded, and minced
3 cloves garlic, minced
2 sliced fresh ginger, minced
1 spring onion, minced
1/2 head cabbage, cut into squares
2 cake pressed tofu, cubed
65g (1/3 cup) roasted peanuts, shells and skin removed
1stalk celery, tough fibers removed, diced
Sauce
2 tablespoon black bean sauce
1 teaspoon sugar
2 teaspoon rice wine
1 tablespoon water
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Method :
- Combine the Sauce ingredients in a bowl and set aside.
- Heat the oil in wok over high heat until very hot, and stir-fry the chili, garlic, ginger, and spring onion. Add the cabbage and tofu. Stir-fry for 1 minute.
- Add the sauce and continue to cook for 4 to 5 minutes.
- Add the peanuts, stir-fry for 30 Seconds more or until the peanuts are heated through, and remove from the heat. Place in a serving dish, garnish with the diced celery, and serve.
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