Serves : 4
Preparation time:
20 minutes
Cooking time: 25minutes
Ingredients :
1 cake soft tofu (300g / 10oz)
5 dried black Chinese mushroom, soaked in hot water, stems removed, caps finely diced
3 pieces dried wood ear fungus, soaked in hot water for 20 minutes and then minced
5 cloves garlic, minced
5 slices fresh ginger, minced
6 spring onions, minced Chopped celery leaves or fresh coriander leaves, to garnish
Seasonings
1 teaspoon salt
1 teaspoon sugar
1 teaspoon soy sauce
1 tablespoon rice wine
1/2 teaspoon freshly ground black pepper
2 tablespoon sesame oil
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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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