Ot ngot xanh voi phu chien (green peppers & d
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Ot ngot xanh voi phu chien (green peppers & d
  Peppers    Greens  
Last updated 6/12/2012 12:47:18 AM. Recipe ID 7954. Report a problem with this recipe.
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      Title: Ot ngot xanh voi phu chien (green peppers & d
 Categories: Vietnam, Update
      Yield: 1 Servings
      1 tb Ground nut or corn oil.
      2 ea Thin slices fresh ginger,
      4 lg Leaves, Chinese cabbage cut
           -into 1" lengths.
      1 lg Green bell pepper, seeded
           -and sliced.
           Oil for deep frying
      4 x  1 inch square cakes bean
           -curd, drained and cut into
           -rectangles, 3 per
           Drain well.

MMMMM----------------SAUCE:  1 TSP. POTATO FLOUR---------------------
      5 tb Mushroom water from 4 large
           -dried Chinese mushrooms,
           -soaked, squeezed
           And cutinto thin strips.
           -(save water)
      2 tb Oyster sauce
      2 tb Thick soy sauce
      2 tb Vegetable oil
      1 ea Clove garlic, finely
      2 ea Green onions, cut into 1
           -inch sections, white and
           -green parts separated.
  Prepare the sauce by mixing together the potato flour, mushroom water,
  oyster sauce and soy sauce. Heat a wok and add 2 tablespoons oil. add
  the garlice then add the white part of the onion, then mushrooms.
  stir 30 seconds. Pour in potato flour mixture, lower heat and cook
  until thickens. remove from heat. Heat 1 tablespoon oil on high heat.
  Add the ginger, then add cabbage and green pepper. Stir for 30
  seconds. season with a little salt, lower heat and cook for another 2
  minutes. Remove from heat and place in earthenware pot or saucepan.
  Fill wok with oil, heat to 200 degrees, put bean curd into the oil
  one at a time and deep fry for 4 minutes or until golden brown.
  Remove and drain. Lay the bean curd on the cabbage in the pot and add
  the green onion. Heat the sauce and pour this over the beat curd.
  Heat the pot for 2 minutes and serve.Subj: Phat Phrik Khing Mu Thua

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Recipe ID 7954 (Apr 03, 2005)

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