Friday, February 08, 2008

Stir-Fried Fuzzy Melon with Silken Tofu

This is a light and simple dish. Add vegetarian ham or sweet beancurd wafer, if desired.

Preparation: 10 mins, Cooking time: 10 mins

Ingredients (serves 4)
° 150g-175g shredded fuzzy melon or hairy melon
° 25g carrot, peeled and shredded
° 1 slice ginger, finely chopped
° 1 pack silken tofu (300g), cut into cubes
° 1 tablespoon olive oil
° 1 tablespoon cooking rice wine (optional)
° 200ml vegetable stock or water
° 1 tablespoon tapioca flour, mix with 50ml vegetable stock or water
° salt and sugar, to taste
° pepper to taste
° ½ teaspoon sesame oil (optional)
° a small handful fresh coriander leaves, for garnish
° few slices fresh red chilli, for garnish

1. Heat the oil in a wok. Add the ginger and fry till fragrant.
2. Throw in the fuzzy melon, carrot and stir-fry for 3 minutes or until the fuzzy melon is tender. Drizzle with cooking rice wine and season to taste with salt and sugar.
3. Add in the tofu and stir in the vegetable stock or water. Bring to a boil.
4. Stir in the tapioca flour mixture and bring to a boil. Sprinkle sesame oil and pepper and transfer to a serving dish.
5. Garnish with coriander leaves, chilli and serve immediately.

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