Hello everyone! This time, I'd like to share a recipe for mixed vegetable chicken and tofu stir-fry that goes perfectly with a hot bowl of rice.

Ingredients

  • Chicken breast or chicken thigh, 100 grams (cut into small cubes)
  • Tofu, 300 grams
  • Carrot, 30 grams
  • Dried mushrooms, 3 pieces (soaked in water)
  • Leek, 30 grams (sliced thinly)

  • Peas/beans, 30 grams (you can substitute with long beans or green peas)
  • Eggs, 2 (beaten)
  • Sesame oil, 1 tablespoon
  • Sugar, 1 tablespoon and salt, 1/2 teaspoon
  • Fish sauce, 1 teaspoon and cooking wine, 3 tablespoons

Step-by-step instructions

1. Pour water into a pot and bring it to a boil. Once the water is boiling, add the peas and boil for about one minute. Then scoop them out into a bowl.

2. In the same pot, boil the tofu for about one minute as well. Then scoop it out and set aside.

3. Slice the carrot thinly into strips. Also slice the soaked mushrooms thinly.

4. Heat another pot and add the sesame oil. Add the white part of the leek and sauté until fragrant.

5. Once the leek turns brown, add the carrot. Add the mushrooms and stir until well mixed.

6. Then add the chicken and stir-fry. Once the chicken is cooked, add the tofu and mash it into small pieces using a spatula.

7. Add sugar, salt, fish sauce, and cooking wine to the pot and stir well.

8. After a few minutes, once the sauce has reduced, add the beaten eggs and stir-fry them in.

9. Taste for seasoning, and just before removing from heat, add the peas and give it one final stir.

And there you have it — a delicious mixed vegetable chicken and tofu stir-fry dish!

Source : Cookingwithdog.com