Ingredients

1 tablespoon soya oil
1 tablespoon minced garlic
1 teaspoon sliced ginger
50 grams cauliflower, chopped
50 grams broccoli, chopped
50 grams young orn
50 grams button mushroom, sliced
50 grams squash, diced
100 grams fried tofu, diced
1/2 cup chicken stock
1 tablespoon cornstarch dissolved in
2 tablespoons water
Salt to taste

Procedure

* Blanch vegetables individually, set aside

* Boil squash till tender but not too soft, set aside

* Deep fry tofu, set aside

* Heat wok in high heat, put oil ginger and garlic, put cauliflower, broccoli, young corn, squash and button mushroom. Reduce heat to medium, Mix well and put chicken stock, let boil and reduce till vegetables are almost cooked, put the fried tofu and season with salt. Pour in cornstarch mixture and cook until sauce thickens.
Serve with steam rice or your favorite fried rice. Enjoy!

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