TUNA TOKWA BOLA BOLA MAY SABAW

TUNA TOKWA BOLA BOLA WITH BABY CORN AND MUSHROOMS

Prep time: 15 minutes
Cooking time: 15 minutes
Serves: 10 patties

PATTIES:
2 cans tuna, drained
200 grams extra firm tofu, drained and mashed
1 tsp salt
1 tsp ground pepper
1 tsp sugar
2 eggs
1/4 cup all purpose flour
1/4 cup chopped scallions

Combine all ingredients and form 10 patties.
Pre heat cooking oil and fry for 4 minutes or longer until goldern brown.
Set aside.

VEGETABLES

4 tbsp cooking oil
5 cloves garlic,minced
1 medium size carrot,peeled and sliced thinly.
white part of pechay
1/2 can baby corn, halved and drained.
1 can oyster mushrooms in can – sliced thinly and drained.
2 cups pechay leaves
2 tbsp soy sauce
4 tbps oyster sauce
ground pepper
1 cup chicken stock
slurry – 1 tbsp cornstarch dissolved in 1/4 cup stock or water.

Pre heat oil and saute garlic for 30 seconds.
Add carrots and white part of pechay.
Cook for 2 minutes.
Add corn, mushrooms.
Season with soy, ground pepper and oyster sauce.
Add stock and bring to a boil.
Add pechay leaves.
Cover and bring to a boil.
Add slurry and keep whisking.
Add back tuna patties.
Turn off heat and serve