Method
To make the red chilli sauce, mix crushed red chillies in the soy sauce. Add one teaspoon of sesame oil, mix and set aside. Add the remaining sesame oil and one teaspoon vegetable stock to the Hoisin sauce, mix well and set aside. Pour the remaining vegetable stock in a claypot and bring it to a boil. Add the Chinese cabbage, garlic, ginger and tofu. Cook for three to four minutes, stirring continuously. Add the spring onions, spinach, noodles and salt. Mix well, cover and cook for two to three minutes. Serve hot with the red chilli sauce and the diluted hoisin sauce.
Ingredients
| • | Chinese cabbage,shredded | 1/4 medium |
| • | Spinach,shredded | 10-12 leaves |
| • | Dried red chillies,crushed | 2 |
| • | Soy sauce | 1 tablespoon |
| • | Sesame oil (til oil) | 2 teaspoon |
| • | Vegetable stock | 4 cup |
| • | Hoisin sauce | 1 teaspoon |
| • | Garlic,minced | 5-6 clove |
| • | Ginger,minced | 1 teaspoon |
| • | Tofu,cubed | 50 gram |
| • | Spring onion finely sliced | 3 |
| • | Noodles,boiled | 1 cup |
| • | Salt | to taste |
0 comments :
Post a Comment