Ot ngot xanh voi phu chien (green peppers & d

Yield: 1 Servings

Measure Ingredient
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
Drain well.
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.


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

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