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Ingredients :
500 g Chinese cabbage
100 g carrots, peeled and cut
2 cakes fresh bean curd
3 tablespoons cooking oil
1 teaspoon sugar
2 tablespoons light soy sauce
2 tablespoons Chinese rice wine
1 teaspoon sesame seed oil
Salt to taste
Method :
Separate the Chinese
cabbage leaves, wash and cut them into small bite-size pieces. Cut each bean curd into
about 12 small pieces. Heat a wok or frying pan and add a little
oil. Fry the bean curd until golden. Heat the cooking oil in a hot wok
and stir-fry the cabbage with the salt to taste and sugar for a minute or
so. Transfer it to a Chinese
clay pot or casserole and cover it with the bean curd, carrots,
light soy sauce and Chinese rice wine.
Cover with a lid on the pot and when it
starts to boil, reduce the heat and simmer for about 15
minutes. Add in the sesame oil and stir well. Add a little water
if required and cook for a few more minutes. Serve hot with boiled white
rice. |