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Vietnamese-style Cabbage Stir-Fry(英文)

Vietnamese-style Cabbage Stir-Fry(英文)

Ingredients (serves 3)


  1. Peel and julienne the carrots.
    Trim the outer leaves and cut the cabbage into 1/2cm (1/2”) x 5cm (2”) slices.
    Medium-dice the Tofu.
    Roughly chop the coriander leaves.
    Roughly chop the peanuts, If using.
  2. Bring a pot of salted water to a boil. Add the carrots and return to boiling.
    Simmer until tender, about 1 minute, scoop out with a slotted spoon and put into a colander to drip-dry.
  3. Next, add the cabbage and return to boiling. Simmer for about 1 minute, scoop out with a slotted spoon and put it into the colander with the carrots.
    Cover to keep warm.
  4. Heat a non-stick frying pan on medium flame. Put in the Tofu and stir-fry until golden-brown, then add 1 Tbsp of soy sauce and stir-fry until all the liquid evaporates.
  5. Heat a wok or a stew pot on a medium flame and add a Tbsp of oil, star anise, chili flakes and stir-fry. Then put in the fried Tofu.
    Next, add the carrots.
  6. Add then the cabbage and stir-fry for one minute.
    Add 2 Tbsp of soy sauce, sake, and sesame oil.
    Stir-fry for a further minute. Turn off the flame.
  7. Serve with fresh coriander, chopped peanuts, Indonesian soy sauce.

食譜 (PDF 1.1MB)

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