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| Stir Fried Watercress with Tofu |
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Ingredients 500g watercress 1 teaspoon salt 2 tablespoons peanut oil 1 large dried red chilli 1/2 teaspoon crushed garlic 2 teaspoons sesame oil 250g Pureland firm tofu Sauce 1 tablespoon light soy sauce 1 tablespoon chinese wine or dry sherry 1/2 teaspoon sesame oil 1 teaspoon chopped fresh coriander leaves Method Wash the watercress well and shake dry. Finely chop the leaves and stems, place in a bowl, sprinkle with salt and toss well.Cover the bowl and chill for 30 minutes or longer. Drain and squeeze out the liquid. Heat a wok over a medium heat, add the peanut oil and when hot, add the whole chili and fry until it is dark in colour. On high heat, fry garlic for just 3-4 seconds, add the watercress and stir fry, turning constantly for 30 seconds. Turn off the heat, mix in the sesame oil and turn the mixture into a serving dish. Allow to cool then chill. Have the tofu well chilled. Combine the ingredients for the sauce in a small serving bowl.. drain the tofu, cut it into squares and carefully place them on the chilled watercress. Sprinkle the sauce over the dish. |