Vegetables And Salad Recipes - Combination Vegetables With Fried Bean Curd

Ingredients

PORK MEATBALLS:

• 1 medium carrot, sliced

• 1 celery stick, sliced

• 6 flowerets broccoli or cauliflower

• 4 tbsp vegetable oil

• 60g (2 oz) Chinese white cabbage, chopped

• 4 baby bok choy vegetables, quartered

• 6 dried Chinese black mushrooms, soaked

• 15g (1 oz) dried wood ear fungus, soaked

• 2 spring onions, chopped

• 45g (1 1/2 oz) bean sprouts

• 15g (1/2 oz) bean thread or rice vermicelli, soaked

• 6-8 cubes fried bean curd

• 1 tbsp light soy sauce

• 1 tbsp oyster sauce

• 2 tsp rice wine (optional)

• 1 tsp sugar

• white pepper

• 1 cup chicken stock

• 3 tsp corn-flour (cornstarch)

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Method:

1. 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.

2. 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.

3. Simmer for 5-6 minutes, then thicken with the corn-flour (cornstarch) mixed with a little cold water. Check seasonings and serve.