Chinese Shrimp & tofu Soup

Heat 1tbsp oil in wok, add 2 cloves minced garlic & 2” piece of minced ginger & stir til lightly browned. Stir in a hanfdul shrimp & fry til cooked, remove & set aside. Pour a quart of chicken stock into wok & btb. Reduce heat to med, add 8ox small diced tofu & 4tsbp peas, season with salt/pepper. Lower heat to simmer. Mix 1tbsp cornflour with a little water to pake thin paste then add to wok, simmer until clear & thickened for about 1 min. Stir shrimp back into soup & serve.

Homemade Tomato Chutney

Heat 1tbsp oil in a small pan, add half a chopped shallot, 2 medium chopped tomatoes & 1 crushed galic clove, cook about 6 mins til softened. Add 1tbsp blasamic vinegar & 1tsp brown sugar & cook 5 mins more or until chutney has caramelised slightly. Serve with:
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