Wednesday, April 23, 2008

Tanghoon & Beancurd skin Mix Vegetables

Tanghoon & Beancurd Mixed Vegetables
Tang hoon (Siamese Glass Noodles)
Dried Beancurd sheets
Carrots - shredded
Garlic - chopped
Onions - sliced
1/2 - 1 cup Chicken stock (depending on how much vege you have)
Pepper & Salt to taste

1. In a bowl, soak glass noodles and dried beancurd sheets in hot water. When softened, drain and add it into half of the chicken broth.
2. Heat oil in wok. Add onions and garlic, fry till aromatic.
3. Add in vegetables and remainder chicken broth and leave to cook.
Season with salt and pepper. Then add soaked glass noodles and beancurd in.
4. Raise flame and stir fry till broth is thick.

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