200 grams extra firm tofu, diced
10 pcs large shrimp, peeled and deveined
3 tbsp cornstarch
salt and pepper
cooking oil for frying
4 tbsp cooking oil
5 cloves garlic
1 medium onion
1 large tomato
1 medium carrot
3 to 5 tbsp soy sauce
ground pepper
1 cup water or stock
100 grams green beans
1/2 small can tomato sauce
salt
1 bunch pechay/bokchoy
Add water to the leftover cornstarch (1/2 cup) and dissolve – Slurry
chopped chinese celery/kinchay
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