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Ingredients
This stir-fried dish is also known
as 'pad phak taohu'
- Cauliflower (cut into florets)
- 100 grams
- Broccoli (cut into florets) -
100 grams
- Snow peas - 10 pieces
- Water chestnuts (halved) - 3
tablespoons
- Green pepper (sliced) - 1
piece
- Asparagus shoot (sectioned) -
3 stalks
- Mushrooms (soaked and sliced)
- 2 tablespoons
- Soy bean sprout - ˝ cup
- Garlic (chopped) - 1 clove
- Ginger - 3 slices
- Tofu (diced and fried) - 1 cup
- Shallots (sliced) -1
tablespoon
- Cooking oil - 3 tablespoons
Seasoning
- Dark soy sauce - 1 tablespoon
- Light soy sauce - 2
tablespoons
- Fish sauce - 1 teaspoon
- Cornstarch solution - 2
tablespoons
- Salt and pepper to taste
Method
- Parboil all vegetables in
boiling water, drained well and set aside.
- Heat 3 tablespoons of cooking
oil in a wok, add ginger and garlic then sauté to fragrant.
- Return all vegetables and
mushrooms except soy bean sprout into the wok, stir to mix well
then add seasoning and continue to fry for few minutes until
dish is cooked.
- Add cornstarch solution and
soy bean sprout, fry briefly and dish up.
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