Ingredients :
- 400 g grouper (Cut into chunky pieces)
- 2 tbsp vegetable oil
- 100 g tofu (cut into 2cm squares)
- 2 garlic cloves (finely sliced)
- 1 inch ginger (finely sliced)
- 5 Shitake mushroom (finely sliced)
- 50 g baby corn (sliced)
- 1 Chinese cabbage (Cut into bite size)
- 1 carrot (sliced)
- 200 ml Chicken stock
- 1 tsp sugar
- to taste Salt
- 1 tsp GF soya sauce / Tamari Sauce
- 2 tsp potato starch
- 1 tsp sesame oil
Method :
- Season the fish with salt and set aside.
- Heat a wok over high heat and add oil.
- Pan fry the tofu for 3 minutes until firm and crispy
- Add the garlic, ginger, cabbage and cook for another 3 mins.
- Pour in the chicken stock, place fish in the pan.
- Add Soya sauce, sesame oil, sugar and cook for 15 mins until fish is cooked through.
- Bring the sauce back to the boil.
- Add potato starch and thicken the sauce by stirring it.
- Done and serve it with rice.
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