3 cups of bean sprouts (moyashi)
1 cup of baby corn, cut lengthwise into halves
1 cup of fresh mushrooms, cut in half
1 cup of broccoli florets
2/3 cup of water
3 tablespoons of sesame oil
2 tablespoons of soy sauce
1 tablespoon of potato starch
1/2 teaspoon of salt
4 drops of chili pepper sauce
2 cloves of garlic, minced
1 piece (3 cm) of ginger, peeled and minced
1 block of tofu (soy cheese), 300g
1/2 red bell pepper, cut into strips
For garnish
Green scallion greens, cut into small pieces
3 cups of bean sprouts (moyashi)
1 cup of baby corn, cut lengthwise into halves
1 cup of fresh mushrooms, cut in half
1 cup of broccoli florets
2/3 cup of water
3 tablespoons of sesame oil
2 tablespoons of soy sauce
1 tablespoon of potato starch
1/2 teaspoon of salt
4 drops of chili pepper sauce
2 cloves of garlic, minced
1 piece (3 cm) of ginger, peeled and minced
1 block of tofu (soy cheese), 300g
1/2 red bell pepper, cut into strips
For garnish
Green scallion greens, cut into small pieces
1
Cut the tofu into cubes and set aside
Aquaint a large non-stick frying pan or wok with high heat for 30 seconds
2
Combine sesame oil, garlic, and ginger, and sauté for one minute
Add the bean sprouts and sauté for another two minutes
Add the bell peppers, broccoli, mushrooms, and baby corn
Reduce heat and continue cooking for five minutes, stirring constantly, until the vegetables are slightly caramelized
Add soy sauce, salt, and chili pepper sauce
3
Add the tofu and dissolved potato starch mixed with water
Stir well to combine, then cook until the mixture thickens slightly and becomes transparent
Transfer to a serving bowl, garnish with green scallion greens, and serve hot.
