Total Time
10mins
Prep 5 mins
Cook 5 mins

Another fabulous recipe from The Cook and The Chef http://www.abc.net.au/tv/cookandchef.

Ingredients Nutrition

Directions

  1. Chop the chilli into tiny dice leaving the seeds in for an extra hot taste. Slice tofu into 4mm strips. Crush the garlic. Drain and chop the Chinese cabbage.
  2. Make sure you have all your ingredients ready as this is a fast dish to cook.
  3. Heat the oil in a wok, until very hot almost smoking, add the chilli, crushed garlic and cook until lightly brown.
  4. Add the Chinese cabbage and cook for a further minute. Add the soy beans, salt and sugar and fry until warmed through.
  5. Add the tofu strips, the vego oyster sauce and adjust seasoning to taste. (add some more sugar and salt if needed)
  6. Serve straight from the wok with some plain steamed jasmine rice.

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