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2
tablespoons
125 g
3
stalks
2
cloves
1
250 g
3
60 g
125 g
1
bunch
6
1
100 ml
1
tablespoon
1
teaspoon
1
tablespoon
1/4
1/4
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Vegetable oil (for frying)
Solid tofu, cut into 1 cm cubes
Lemon grass, finely chopped
Garlic, crushed and finely chopped
Leek, white part only, thinly sliced
Chinese leaves, thinly sliced
Dried shiitake mushrooms, soaked and sliced
Oyster mushrooms, torn
Mangetout
Watercress
Fresh baby corn
Long mild red chili, thinly sliced
Vegetable stock
Light soy sauce
Golden granulated sugar
Nuoc cham sauce
Salt (to taste)
Pepper (to taste)
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Method :
-
Heat about 1 cm of oil in a wok and add
the tofu cubes.
-
Cook until golden on all sides, remove and
drain on kitchen paper.
-
Drain all but 1 tablespoon of oil from the
wok and reheat it. Add the lemon grass, garlic and leek.
-
Stir-fry for about 1 1/2 minutes, then add
the remaining vegetables, a few at a time, stirring constantly.
-
Add the stock, soy sauce, sugar and nuoc
cham sauce. Stir and cover.
-
Cook over a moderate heat for about 6
minutes, stirring occasionally.
-
Stir in the fried tofu, season to taste
with salt and pepper.
-
Serve hot.
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