Beansprouts with Shitake

Japanese Green Leeks Stir Fried with Tofu Strips

Ingredients

Leeks

Beancurd - Hard Type

Minced garlic

Light Soy Sauce

Method

1. Wash and drain beancurd. Pat dry.

2. Cut beancurd into strips. The thickness is about the width of a finger.

3. Heat cooking oil in a non-stick pan. The amount of oil should cover at least half of the height of the beancurd strip.

4. When bubbles start appearing in the oil, gently dip the beancurd strips into the oil. Remove beancurd when they start to turn a light brown color. *Note: Beancurd is to be removed once they turn light brown or they will lose their taste if left in the pan longer. Leave in a strainer for all the oil to drip. 

5. Cut away the root portion of the leeks and slice the stem portion. Set aside. 

6. Pour about 2 tablespoon of the oil from frying the beancurd into a wok and turn the fire to medium. When the oil is still hot, add in minced garlic.

6. Stir fry the garlic. When fragrance from frying the garlic is emited, add in the sliced leeks and stir fry.

7. When the leeks turn darker green, add in the deep fried beancurd strips. Stir fry further.

8. Add in light soya sauce and a little water. Stir fry again.

9. Remove from wok and serve.