INGREDIENTS:
(SERVES 8)
2 TBSPS VEGETABLE OIL 3 CLOVES GARLIC, CHOPPED FINE
1 TBSP BOTTLED GROUND BEAN PASTE
1/4 CUP WATER
4 STRIPS OF THICK, DRIED TOFU STICKS, SOAKED IN WATER FOR 1/2 HOUR,
DRAINED AND CUT INTO PIECES
1 BUNDLE (ABOUT 3 OUNCES) CELLOPHANE NOODLES, SOAKED IN WATER 1/2
HOUR AND DRAINED
1/2 POUND GREEN OR RED CABBAGE, CUT INTO PIECES
6 FISHBALLS, HALVED
6 SLICES GROUND FISH LOAF
10 PIECES CLOUD EARS (BLACK FUNGUS) SOAKED IN WATER 1 HOUR, CHANGING
WATER TWICE, DRAINED, AND SLICED INTO JULIENNE STRIPS
2 TBSPS BLACK SOY SAUCE
1/2 TSP SUGAR
PROCEDURE:
1) HEAT THE OIL IN A WOK OR LARGE PAN, ADD THE GARLIC AND
STIR FRY A MOMENT OVER LOW HEAT TO BROWN.
2) STIR IN THE BEAN PASTE AND WATER AND COMBINE.
3) ADD ALL THE REMAINING INGREDIENTS AND STIR FRY OVER
LOW HEAT FOR 5 MINUTES TO INTEGRATE THE FLAVOURS AND
HEAT THROUGH THE INGREDIENTS. SERVE WARM WITH RICE.
