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ingredients:
3 sliced shiitake mushrooms
1 handful of beansprouts
1 block soft tofu, drained and cubed
75g/2 1/2 oz lean beef cut into fine slivers
1 tsp Shaoxing wine
1 tbsp chilli bean paste
1 tbsp finely chopped garlic
1 finely chopped green chilli
200ml/7 fl oz vegetable stock
1 tsp dark soy sauce
salt
1 tsp cornflour mixed to a paste with 1 tbsp of cold water
3 spring onions cut into bite sized pieces
1 tsp sesame oil
900ml/3 fl oz ground nut oil
1 handful of beansprouts
1 block soft tofu, drained and cubed
75g/2 1/2 oz lean beef cut into fine slivers
1 tsp Shaoxing wine
1 tbsp chilli bean paste
1 tbsp finely chopped garlic
1 finely chopped green chilli
200ml/7 fl oz vegetable stock
1 tsp dark soy sauce
salt
1 tsp cornflour mixed to a paste with 1 tbsp of cold water
3 spring onions cut into bite sized pieces
1 tsp sesame oil
900ml/3 fl oz ground nut oil
method:
1) Combine the meat with the wine and soy sauce.
2) Heat a wok and add the oil. Fry the tofu until golden on all sides, drain and set aside on kitchen paper.
3)Re-heat the wok and add the meat. Add the chilli bean paste and chillies and fry until fragrant. 4)Add the garlic and mushrooms and then pour in the stock.
5)Add the tofu and boil until reduced by half.
6)Add the cornflour paste and the onions.
7) Remove from the heat and add the spring onions and beansprouts. Serve immediately.
2) Heat a wok and add the oil. Fry the tofu until golden on all sides, drain and set aside on kitchen paper.
3)Re-heat the wok and add the meat. Add the chilli bean paste and chillies and fry until fragrant. 4)Add the garlic and mushrooms and then pour in the stock.
5)Add the tofu and boil until reduced by half.
6)Add the cornflour paste and the onions.
7) Remove from the heat and add the spring onions and beansprouts. Serve immediately.
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