Green Peppers and Deep-Fried Bean Curd Recipe

(Ot Ngot Xanh Voi Dau Phu Chien)

Ingredients : Serves 4

15 ml

2

4

1

1/4 teaspoon

2 tablespoons

4 x 2.5 cm

Sauce

1 teaspoon

75 ml

30 ml

10 ml

30 ml

1 clove

2 sprigs

4

Ground nut or corn oil

Thin slices fresh ginger, peeled

Large leaves Chinese celery cabbage,

cut into 2.5cm lengths

Large green bell pepper, seeded and sliced

Salt

Oil for deep frying

Square cakes bean curd, drained

and cut into rectangles, 3 per cake

(use kitchen paper to drain)

Potato flour

Mushroom water

Oyster sauce

Thick soy sauce

Vegetable oil

Garlic, finely chopped

Spirng onions, cut into 2.5cm sections,

white and green parts separated

Large dried Chinese mushrooms, soaked,

squeezed and cut into thin strips (water to be reserved)

• Prepare the sauce by mixing together the potato flour, mushroom water, oyster sauce and soya sauce.

• Heat t wok and add 30 ml oil and swirl around,

• Add the garlic, letting it sizzle and then add the white spring onion and then the Chinese mushrooms.

• Stir for about 30 seconds and pout in the potato flour mixture.

• Lower the heat and continue to stir until the sauce thickens. Remove from heat.

• Heat 15 ml nut or corn oil in a wok over a high heat until it starts to smoke.

• Add the ginger and when it starts to sizzle, add the cabbage and green pepper.

• Toss for about 30 seconds. Season with a little salt, lower the heat and continue to cook, covered for a further 2 minutes.

• Remove and put into an earthenware pot or saucepan.

• Now half fill the wok with oil, heat to 100^oC/200^oF and lower the bean curd into the oil, one piece at a time, and deep fry for 4 minutes or until golden brown, turning over form time to time.

• Remove with a large strainer and drain on kitchen paper.

• Lay the bean curd on the cabbage in the pot and add the green spring onion.

• Heat the sauce and pour this over the bean curd.

• Heat the pot for 2 minutes and serve.