|Click here to print this recipe
[Prep: 15 minutes | Cook: 25 minutes | Serve: 4 | Calories: 345 per serving ]
2- 1/2 onion, peeled, diced)
3- 1 medium zucchini, cut into pieces
4- bacon, diced, 4 slices
5- 1 bell pepper (any color), core removed, cut into pieces
6- Radish, peeled, cubed, 300g
8- Minced garlic, 1 tbsp
9- Chinese Xo sauce, 2 tbsp
10- 1/2 cup of chicken broth
.: Sauce mixture :.
1- Hoisin sauce, 2 tbsp
2- Chili garlic sauce, 1 tbsp
3- Hot water, 1 tbsp
Cook the fish tofu in boiling water for 5 minutes. Drain it well and put it aside. Heat the pan with 1/2 tsp of oil over medium heat. Add in the bacon, minced garlic and onion with 1/3 tsp of salt. Stir fry all the ingredients until the onion is soft (about 2 minutes).
Add in radish and bell pepper.
Add in the fish tofu, zucchini, preserved vegetable and chicken broth. Once the broth is boiled, cover and simmer until the radish is soft (about 5 minutes). Leave 2-3 tbsp of sauce in the pan and pour out the rest. Add in the sauce mixture and bring it boil. Add in the Xo sauce and mix it well. Dish it up and serve it hot.
1- Fish tofu contains a lot of oil. It is better to cook it in hot water to wash off the oil.
2- If you prefer to have more sauce, you can keep the sauce from the pan in step 3. Thicken it with corn starch mixture accordingly.
3- Xo sauce will loss its flavor if it is over cooked.
Tony and Karen Kitchen Service Center
||My 2nd cook book is available now in HK. You can find it in most of the well know book store in HK. The price is only 48$ HK. The book contain both English and Chinese Instruction. It has a lot of secret recipes that I have never been disclosed in the website. If you live outside of hong kong, you can buy my book in YesAsia For more detail, Please click here for detail.
Thank you so much for your support!