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.
No comments:
Post a Comment