Ingredients: (serves 4)
125 g solid tofu, cut into 1 cm cubes
3 lemon grass stalks, finely chopped
2 large garlic cloves, crushed and finely chopped
1 leek, white part only, thinly sliced
250 g Chinese leaves, thinly sliced
3 dried shiitake mushrooms, soaked and sliced
60 g oyster mushrooms, torn
125 g mangetour
1 bunch of watercress
6 fresh baby corn
1 long mild red chili, thinly sliced
100 ml vegetables stock
1 tablespoon light soy sauce
1 teaspoon golden granulated sugar
1 tablespoon fish sauce
Salt and pepper to taste
Method:
Heat about 1 cm of oil in a wok and add the tofu cubes. Cook until golden on all sides, then remove and drain on kitchen paper. Drain all but 1 tablespoon of the oil from the wok and reheat it.
Add the lemon grass, garlic and leek and stir-fry for about 1 minute, then add the remaining vegetables, a few at a time, stirring constantly. Add the stock, soy sauce, sugar and fish sauce, stir and cover. Cook over a moderate heat for about 6 minutes, stirring occasionally. Stir in the fried tofu, season to taste with salt and pepper and serve hot.