Fresh red chilies, halved, seeded and finely sliced
Garlic, finely sliced
Ginger, finely dices
Spring onions (scallion), finely diced
Head round white cabbage, cut into 2 cm square
Dried tofu, cubed
Roasted peanuts, shells and membranes removed
Small stalk fresh celery, tough fibres removed,
Fermented hot bean sauce
In a small bowl, stir all the sauce
ingredients together and set aside.
Heat the oil in a wok until smoking hot,
then fry the diced chopped chilies, garlic, ginger and spring onion,
then add the chopped cabbage and diced tofu. Stir fry quickly for 1
Add the sauce, and continue to cook for
about 4 to 5 minutes.
Add the peanuts, stir fry another 30
seconds more or until peanuts are heated through, then turn off heat and
transfer to platter.
Garnish with the chopped celery and serve.