Sunday, July 01, 2007

Cải Ngọt Xào Chao

Stir-Fried Cai Ngot in Fermented Tofu Sauce

4 cups chinese flowering cabbage, cut into 3-inches length
1/2 cup of oyster mushroom
4 cubes fermented tofu + 1-2 t sugar, mix well
2 cloves garlic, minced
Vegetable oil, salt, pepper

Cut off the lower part of the stems of oyster mushrooms. Flush out the gill spaces. Gently press with your hand to remove excess liquid, set aside. Soak cai-ngot (chinese flowering cabage) in a sink with few inches of water. Move the leaves around and let them sit to allow sand and dirt to fall to bottom of the sink. Remove and wash throroughly.

In a large pan, heat oil over high heat, add garlic and stir until fragant, add cai-ngot and stir to cook for a few minutes until tender. Add fermented tofu sauce in, mix well, taste, add salt if needed. Tranfer cai-ngot to a serving dish, pour excess sauce from cai ngot into a small cup. Add a little more oil into the pan, some garlic, quick stir-fry oyster mushroom. Add the excess sauce from cai-ngot into the mushroom. It will thicken shorly. Pour the mushrooms on top of cai-ngot. Grind some pepper on top then serve.

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