'Dai Pai Dong
Ingredients
- 1 serving fresh/dried flat rice noodles (if dried, soak based on package instructions) & 1 serving store bought fried vermicelli*
- ~ 1/4 cup of gai lan/choy sum, 1/4 cup chopped cabbage, 3-4 fresh baby corn
- ~ handful of tofu puffs or pan fried firm tofu seasoned with a pinch of salt
- ~ 2 cups veggie stock/water
- ~ 1 teaspoon minced garlic
- ~ dark soy sauce, soy sauce
- ~ oil, salt & white pepper taste
- ~ cornstarch mixture: 2 teaspoons corn starch + 1 tablespoons water, mix until no lumps (more water if it's too thick) ?Sauce (mix all together & set aside): 1 tablespoon stir fry sauce, 2 teaspoon soy sauce, pinch of white pepper, 2 teaspoon Chinese cooking wine
Preparation
Mix together 1 teaspoon of each: dark soy sauce & soy sauce in a bowl
In a heated non-stick pan with high heat, cook flat rice noodles by gently breaking it up & add sauce
Stir until well combined
Set aside
Vermicelli - soak dried vermicelli for 5 mins in warm water, drain well until dry
In a heated pan with oil & low heat (bring to heat high first then turn it to low-med), fry vermicelli until crispy (see story)
Set aside
Thick gravy: sauté garlic with 1 teaspoon oil in a heated pan until fragrant, then stir in cabbage
Add veggie stock & sauce mix and let it come to a boil
Then, add gai lan, tofu, corn & cook for 2 minutes or until greens turn a tad darker
Finally stir in cornstarch mixture to get a thick gravy (add more cornstarch if needed
Be sure to mix cornstarch with water before adding)
Taste test and season with salt, if needed