Yield: 4 servings
Measure | Ingredient |
---|---|
3 eaches | Pads tofu |
8 eaches | Tree ears |
2 tablespoons | Peanut oil |
1 tablespoon | Finely chopped ginger |
1½ tablespoon | Finely chopped garlic |
¾ cup | Chopped scallions |
1 teaspoon | Hot chilies, chopped |
½ cup | Cooked fresh peas |
1 teaspoon | Sugar |
1 tablespoon | Red wine vinegar |
1 teaspoon | Sesame oil |
Cut tofu into ½ inch cubes. Soak tree ears in warm water till soft.
Drain & chop coarsely. Heat oil in a wok & when very hot add ginger, garlic & scallions. Add tofu, stirring quickly. Add tree ears, chilies & peas. Stir. Add sugar & vinegar & toss. Spoon mixture into a serving dish & sprinkle with sesame oil. Serve over rice.
"Vegetarian Times Cookbook"