Monday, April 24, 2006

recipe is: Vegetable Parcels


1 head of iceberg lettuce, use whole leaves. do not shread or slice

200 gms french beans

4 pcs firm/hard tofu, known as 'tau kwa' or tau kon' in chinese

6-8 stalks of dried black mushrooms, soaked and thinly sliced

1 small carrot, skinned and finely peeled with potato peeler

6-8 strips of 'choy po' (preserved radish) thinly sliced

6 cloves garlic, finely chopped

300 gms beansprouts

1 tbsp oyster sauce (use vegetarian oyster sauce if preferred)

1 tsp sesame oil

1 tsp salt

2 tsp light soya sauce


slice the tofu into thin strips and medium fry until lightly browned. set aside. in the same oil, fry the choy po for about 1 minute on small flame. set aside.

discard most of the oil and leave about 3 tbsp. turn the flame to medium. fry the garlic in the oil til fragrant. add the french beans, carrot and black mushrooms. stir fry til almost cooked, add the oyster sauce, sesame oil, salt and light soya sauce. stir fry to mix. add the pre-fried tofu, beansprouts and choy po. stir fry for another 2 mins and dish up.

to serve: scoop some of the vegetable into a lettuce leaf and roll it up. can be garnished with deep fried shallot slices and chilli sauce.

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