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2 oz cellophane noodles
3-4 tender carrots, julienned
1 cup cauliflower florets
1 lb firm bean curd
1/2 cup peanut oil
4 shallots, minced
2 thin slices of ginger
1 cup coconut milk
2 tbsp Tamari sauce or soy sauce
1 tsp sea salt
1/2 tsp sugar
1 small garlic clove, finely minced
fresh coriander leaves, for garnish |
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Method :
Soak cellophane noodles in 1 quart of warm
water for 20 minutes, drain, and set aside. Meanwhile, blanch carrots
and cauliflower florets for 1 minute in boiling water. Drain, reserving
1/4 cup water, and set aside. Pat dry the bean curd with paper towels
and cut into 1-inch cubes. Heat oil in a wok over high heat and fry bean
cubes until golden brown. Drain on paper towel, and keep warm. Pour off
most of the oil, leaving about 1 tbsp, and, over medium heat, stir-fry
the shallots and ginger for 1 minute. Stir in carrots and cauliflower,
and cook for 30 seconds. Add bean curd and coconut milk, Tamari or soy
sauce, salt, sugar, garlic, and reserved water. Bring gently to the
simmer, add cellophane noodles, lower heat, partially cover and simmer
for 5 minutes. Serve immediately, garnished with whole coriander leaves.
Serves 3-4
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