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2
tablespoons
2
3
cloves
2
slices
1
1/2 head
2
cakes
65 g
1
Sauce
2
tablespoons
1
teaspoon
2
teaspoons
1
tablespoon
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Cooking oil
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,
finely diced
Fermented hot bean sauce
Sugar
Wine
Water
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Method :
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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
minute.
-
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.
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