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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
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Another fabulous recipe from The Cook and The Chef .au/tv/cookandchef. Ingredients:
200 g pickled chinese cabbage (ma ling brand tinned) |
500 g fresh snap frozen soybeans (available at your local asian grocer) |
4 garlic cloves |
200 g spicy marinated tofu (nutra soy brand) |
3 tablespoons peanut oil |
2 small fresh red chili peppers |
1/2 teaspoon maldon sea salt |
1/2 teaspoon caster sugar |
2 tablespoons vegetarian oyster sauce |
Directions:
1. Chop the chilli into tiny dice leaving the seeds in for an extra hot taste. Slice tofu into 4mm strips. Crush the garlic. Drain and chop the Chinese cabbage.
2. Make sure you have all your ingredients ready as this is a fast dish to cook.
3. Heat the oil in a wok, until very hot almost smoking, add the chilli, crushed garlic and cook until lightly brown.
4. Add the Chinese cabbage and cook for a further minute. Add the soy beans, salt and sugar and fry until warmed through.
5. Add the tofu strips, the vego oyster sauce and adjust seasoning to taste. (add some more sugar and salt if needed)
6. Serve straight from the wok with some plain steamed jasmine rice.
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