Green peppers and deep-fried bean curd
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Ground nut or corn oil |
| 2 | Thin slices fresh ginger -- | |
| Peeled and deveined | ||
| 4 | larges | Chinese celery cabbage |
| Leaves -- cut in 1\" lengths | ||
| 1 | large | Green bell pepper -- seeded |
| And sliced | ||
| Salt | ||
| Oil -- for deep frying | ||
| 4 | xes | 1-inch square cakes bean |
| Curd | ||
| Drained and cut into | ||
| Rectangles, | ||
| 3 | Per cake (use paper towels | |
| To drain) | ||
| 1 | teaspoon | Potato flour |
| 5 | tablespoons | Mushroom water |
| 2 | tablespoons | Oyster sauce |
| 2 | teaspoons | Vegetable oil |
| 1 | Clove garlic -- finely | |
| Chopped | ||
| 2 | Green onions -- cut into 1\" | |
| Sections | ||
| White and green parts | ||
| Separated | ||
| 4 | larges | Dried Chinese mushrooms |
| Soaked, squeezed, and cut | ||
| Into thin | ||
| Strips (water to be | ||
| Reserved) | ||
Directions
SAUCE
*(Ot Kgot Xanh Voi Dau Phy Chien).
1. Prepare the sauce by mixing together the potato flour, mushroom water, oyster sauce, and soy sauce. Heat a wok and add 2 tablespoons oil and swirl around. Add the garlic, letting it sizzle and then add the white part of the onion and then the Chines 2. Heat 1 tablespoon nut or corn oil in a wok over a high heat until it starts to smoke.
Add the ginger and when it starts to sizzle, add the cabbage and green pepper. Toss for about 30 seconds. Season with a little salt, lower the heat and continue to 3. Now half fill the wok with oil, heat to 200° and lower the bean curd into the oil, one piece at a time, and deep-fry for 4 minutes or until golden brown, turning over from time to time. Remove with a large strainer and drain on paper towels. 4. Lay the bean curd on the cabbage in the pot and add the green part of the onion. Heat the sauce and pour this over the bean curd. Heat the pot for 2 minutes and serve.
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books