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Vietnamese Vegetables and Salad
Recipes - Combination Vegetables with Fried Bean Curd
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Vegetables And Salad
Recipes - Combination Vegetables With Fried Bean Curd
Ingredients
PORK
MEATBALLS:
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1
medium carrot, sliced
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1
celery stick, sliced
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6
flowerets broccoli or cauliflower
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4
tbsp vegetable oil
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60g
(2 oz) Chinese white cabbage, chopped
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4
baby bok choy vegetables, quartered
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6
dried Chinese black mushrooms, soaked
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15g
(1 oz) dried wood ear fungus, soaked
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2
spring onions, chopped
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45g
(1 1/2 oz) bean sprouts
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15g
(1/2 oz) bean thread or rice vermicelli, soaked
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6-8
cubes fried bean curd
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1
tbsp light soy sauce
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1
tbsp oyster sauce
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2
tsp rice wine (optional)
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1
tsp sugar
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white pepper
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1
cup chicken stock
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3
tsp corn-flour (cornstarch)
Method:
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Stir-fry the
carrot, celery and broccoli or cauliflower in the
oil for 2 minutes. Add the cabbage and bok choy and
stir-fry briefly. Drain and halve the mushrooms,
drain and chop the fungus.
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Add to the pan
with spring onions, bean sprouts and drained
vermicelli and cook briefly. Add the bean curd
cubes, sauces, wine (if used), sugar and pepper and
the chicken stock.
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Simmer for 5-6
minutes, then thicken with the corn-flour
(cornstarch) mixed with a little cold water. Check
seasonings and serve.
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