Method :
-
Cut the tofu into 0.5 cm
wide slices.
-
Rinse chives, drain and
cut into 4 cm long sections.
-
Rinse shrimp and drain.
-
Heat 2 tablespoons oil in
wok, stir-fry shrimp and ginger slowly over low heat until
fragrant.
-
Add wine, tofu and stock.
-
Cook over low heat for
about 5 minutes and add salt.
-
Add chives and mix well.
Thicken with cornstarch mixed with 1 tablespoon water and sprinkle
with sesame oil.
-
Remove and serve hot.
Note : Cook soft tofu
uncovered over low heat to prevent toughening. Stir in chives and
remove immediately or the dish will turn yellow.
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