Sunday, December 26, 2010

Fried tofu with baby Chinese cabbage and julienne carrot

Fried tofu with baby Chinese cabbage and julienne carrot


Serve 4 to 6,
10 minutes
(3 minutes for cleaning and cutting, 5 – 7 minutes for cooking)

Ingredients:
2 table spoons of cooking oil,
1 lbs of baby Chinese cabbage, torn by hand
½ pound of fried tofu, cut to 1 inch dice
1 carrot, julienned,
Salt, pepper to taste


Cooking:
1. Heat 2 spoons of cooking oil in wok in medium high heat about half minute or till the oil hot,
2. Put baby cabbage and fried tofu,
3. Cover and simmer for 5 minutes,
4. Stir and cook for another minute,
5. Sprinkle salt and pepper to taste
6. Serve

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