Ants climbing a tree Recipe
Ingredients
5 shallots, ends trimmed, thinly sliced
400g pork mince
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon water
2 teaspoons cornflour
150g firm tofu, cut into 2cm pieces
250g pkt bean thread vermicelli noodles
2 tablespoons peanut oil
2 teaspoons finely grated fresh ginger
2 garlic cloves, crushed
2 small fresh red chillies, thinly sliced
Ants climbing a tree Recipe
Method
Step 1
Place mushrooms in a heatproof bowl. Cover with boiling water. Set aside for 1 hour to soak. Drain, reserving 250ml (1 cup) of liquid. Thinly slice.
Step 2
Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Set aside for 10 minutes or until soft. Drain.
Step 3
Heat oil in a wok over high heat. Stir-fry the ginger, garlic, mushroom, half the chilli and three-quarters of the shallot for 2 minutes. Add the mince and stir-fry for 3 minutes.
Step 4
Add soy sauce, hoisin sauce and reserved liquid. Cook for 2 minutes. Combine water and cornflour in a bowl. Add to the sauce and stir until it thickens. Stir in noodles and tofu until heated through. Top with remaining chilli and shallot.
400g pork mince
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon water
2 teaspoons cornflour
150g firm tofu, cut into 2cm pieces
250g pkt bean thread vermicelli noodles
2 tablespoons peanut oil
2 teaspoons finely grated fresh ginger
2 garlic cloves, crushed
2 small fresh red chillies, thinly sliced
Ants climbing a tree Recipe
Method
Step 1
Place mushrooms in a heatproof bowl. Cover with boiling water. Set aside for 1 hour to soak. Drain, reserving 250ml (1 cup) of liquid. Thinly slice.
Step 2
Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Set aside for 10 minutes or until soft. Drain.
Step 3
Heat oil in a wok over high heat. Stir-fry the ginger, garlic, mushroom, half the chilli and three-quarters of the shallot for 2 minutes. Add the mince and stir-fry for 3 minutes.
Step 4
Add soy sauce, hoisin sauce and reserved liquid. Cook for 2 minutes. Combine water and cornflour in a bowl. Add to the sauce and stir until it thickens. Stir in noodles and tofu until heated through. Top with remaining chilli and shallot.
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