Wednesday, March 23, 2011

Rice vermicelli with tofu and vegetables

Serves: 6 people Difficulty ': Media Preparation time: 1 hour 15 minutes INGREDIENTS 200g. 400g rice vermicelli. 100g of tofu. Bamboo shoots' 150gr. Chinese cabbage 2 carrots 2 zucchini 1 onion 4 tablespoons soybean oil 1 tablespoon soy sauce 1 tablespoon sake 'scraps of chicken 30g. cornstarch garlic ginger chili pepper, black beans PROCEEDINGS -------------------------- Grate ginger, washed and sliced chili, wash the bamboo shoots' and zucchini, carrots peeled and cut into diamond shapes.

Cleaned and cut into strips the Chinese cabbage. Prepare the broth by putting the cuttings in a pot of chicken, bring to a boil with a few grains of black pepper and an onion peeled and cut in half '; cook for 20 minutes, then turn off the heat and set aside. Heat a wok with 2 tablespoons soybean oil, break the vermicelli and cook a small quantity ', so that they curl, drain with a slotted spoon, let dry on paper towels and set aside.

In a bowl, pour the soy sauce, a cup of chicken stock and sake ', dissolve the cornstarch in two teaspoons of water and add, mixing thoroughly. Heat the remaining oil in wok, add the sliced chilli, garlic with the shirt, grated ginger and fry for a minute, then add the tofu cubes and sauté for 4 minutes, remove and keep warm.

Then, jump into the wok bamboo shoots', carrots and zucchini into strips, the Chinese cabbage into strips. After 1 minute add the sauce, cover and cook for another 3 minutes. Turn, add the tofu, taste and adjust salt and pepper if necessary. Serve the tofu and vegetables with rice vermicelli.

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