Method :
-
Dice tofu, ham and water
chestnuts.
-
Set aside.
-
Heat 2 tablespoons oil in
a wok.
-
Add tofu, ham, peas, corn
and stock.
-
Heat until boiling.
-
Add salt and pepper to
taste.
-
Then add water chestnuts,
thicken with cornstarch mixed with 1 tablespoon water.
-
Remove and serve hot.
Note : The tofu only needs to
be briefly immersed in oil to maintain its tenderness. Do not brown.
Water chestnuts must not be overcooked or they will not be crunchy.
Wait until the dish is almost done before adding.
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