Prepare:
1 cup bean curd
1 group scallion (cut 1 inch)
1 group Chinese celery (cut 1 inch)
1/2 cup minced pork
1/2 cup sliced carrot
1/2 cup corn flour
1/2 cup shitake mushroom
1/4 cup asparagus (cut 1 inch)
1 tbsp. minced garlic
1 sweetbell pepper (sliced)
1 tbsp. fish sauce
2 tbsp. oyster sauce
1 tbsp. soy sauce
vegetable oil
Cooking Instructions:
1. Dissolve corn flour with 1/4 cup of water.
2. Dip bean curd in mixed corn flour. Fry it until it has yellowish color.
3. Put fried bean curd in a strainer.
4. In the pan, put 1 tablespoon of olive oil. Fry minced garlic and then put mince pork. Cook for 5 minutes.
5. Next, add fish sauce, oyster sauce, soy sauce. Put carrot, scallion, chinese celery, asparagus, shitake mushroom. Pour the mix 1/2 cup corn flour with 1/2 cup of water in the pan. Stir until the sauce get thick.
6. Turn off the fire. Dress the sauce mixed from number 5 over fried bean curd.
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Prepare:
2 cups pumpkin young leaves
2 cloves garlic (crush lightly)
2 tbsp. oyster sauce
1 tsp. soy sauce
1 tsp. fish sauce
1 tbsp. olive oil
Cooking Instructions:
1. Pick the best and young parts of pumpkin leaves, usually at the end. It's better to rip the leaves for 1 inch by hand.
2. Heat the pan and put olive oil in it. Wait until the oil is hot. Use maximum heat.
3. Then fry garlic. Add fish sauce, soy sauce and pumpkin young leaves.
4. Next, add oyster sauce. Mix well. Turn off the fire.
You should cook this food quickly. Count 1 - 2 - 3 while you stir, and then finish it.
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Ingredients
3 cloves garlic, smash gently with the side of a knife or cleaver to peel
2-3 shallots, peeled
1 tsp whole black peppercorns
2 tblsp Thai soy sauce (Dragonfly brand) or Golden Mt. Seasoning sauce
1/2 tsp sugar
4 tblsp canola oil
8 oz firm tofu, cut in half lengthwise, then cut each half into 4 triangles(8 altogether)
Garnish: Cucumber slices, coriander leaves, tomatoes
Preparation
In a mortar and pestle or electric coffee grinder (used only for spices, etc) pound or grind together garlic, shallots, and peppercorns to make a paste. Remove to a small bowl. Add soy sauce and sugar and stir. Lay the tofu on a flat dish, cover with the mixture and allow to marinate 30 minutes or overnight. Heat the oil in a skillet or wok, over medium heat, until hot, but do not allow to burn. Fry the tofu until golden brown. Turn on each side to brown evenly (including the cut edges). Drain and place on a serving dish. Garnish if desired.
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