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ENOKI & LOTUS ROOT
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INGREDIENTS
1/2 pack Enoki mushrooms 1/2 pack Frozen lotus root (defrosted) 6 slices Dried bean curd broken in two 2 cloves Garlic finely chopped 1 tsp Sugar 5 tsp Red bean sauce plus 1 cube 1 tsp Chicken stock 2 tbsp Cooking oil 1 tsp Corn flour in 1/3 cup water 1/2 cup Water (extra) Salt to taste
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METHOD
Heat cooking oil in a wok medium setting
Add the bean curd and fry for a couple of minutes (spot the 'deliberate mistake in the photos at this point)
Then add the garlic and fry until fragrant (yes even I get things wrong sometimes and I know the photos show these steps in the wrong order so follow the instructions not the photos.)
Add the lotus root
Fry for a couple of minutes and add the chicken stock powder
Next add the red bean sauce and a cube of bean and stir well
Add the sugar
Cook for another couple of minutes and then add the enoki mushrooms
Add 1/2 a cup of water and stir
Add the corn flour and water mix and stir again
Add salt
Reduce heat to low, cover and cook until the bean curd softens
Serve on rice with a meat dish or as in this case deep fried tofu.
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All the recipes on this disc/website are original and copyright © 2010 Dorothy P.C. Loader.
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