Method :
-
Dice tofu.
-
Soak mushrooms in water
until soft, rinse, squeeze dry, cut off tough stems and shred the
caps.
-
Slice onion diagonally.
-
Rinse bean sprouts and
drain.
-
Beat egg lightly.
-
Soak fatt choy in water
and rinse.
-
Add in 2 cups of water,2
drops of oil and bring to boil.
-
Rinse under cold water,
drain and cut into small sections.
-
Heat 1 tablespoon oil in a
wok.
-
Stir-fry the mushrooms and
onion until fragrant.
-
Add 5 cups water and bring
to a boil.
-
Add tofu and fatt choy.
-
Add salt to taste, thicken
with cornstarch mixed with 2 tablespoons water.
-
Pour egg in slowly,
sprinkle bean sprout, then sprinkle with sesame oil and pepper.
-
Serve hot.
Notes : Bean sprouts with
roots removed will look better. To improve taste and make more
tender, cook fatt choy in water with two drops oil before adding to
the recipe.
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