Yield: 1 Servings
|1 tablespoon||Ground nut or corn oil.|
|2 eaches||Thin slices fresh ginger, peeled.|
|4 larges||Leaves, Chinese cabbage cut into 1" lengths.|
|1 large||Green bell pepper, seeded and sliced.|
|Oil for deep frying|
|4 xes||1 inch square cakes bean curd, drained and cut into rectangles, 3 per|
|5 tablespoons||Mushroom water from 4 large dried Chinese mushrooms, soaked, squeezed|
|And cutinto thin strips. (save water)|
|2 tablespoons||Oyster sauce|
|2 tablespoons||Thick soy sauce|
|2 tablespoons||Vegetable oil|
|1 each||Clove garlic, finely chopped.|
|2 eaches||Green onions, cut into 1 inch sections, white and green parts separated.|
SAUCE: 1 TSP. POTATO FLOUR
Prepare the sauce by mixing together the potato flour, mushroom water, oyster sauce and soy sauce. Heat a wok and add 2 tablespoons oil. add the garlice then add the white part of the onion, then mushrooms.
stir 30 seconds. Pour in potato flour mixture, lower heat and cook until thickens. remove from heat. Heat 1 tablespoon oil on high heat.
Add the ginger, then add cabbage and green pepper. Stir for 30 seconds. season with a little salt, lower heat and cook for another 2 minutes. Remove from heat and place in earthenware pot or saucepan.
Fill wok with oil, heat to 200 degrees, put bean curd into the oil one at a time and deep fry for 4 minutes or until golden brown.
Remove and drain. Lay the bean curd on the cabbage in the pot and add the green onion. Heat the sauce and pour this over the beat curd.
Heat the pot for 2 minutes and serve.Subj: Phat Phrik Khing Mu Thua Fak Yao GREEN PEPPERS AND DEEP-FRIED BEAN CURD: Ot Ngot Xanh Voi PHu Chien