| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vietnamese |
|
1 |
servings |
INGREDIENTS
| 1 1/4 |
c |
Mushroom soaking water; strained |
| 4 |
|
Shiitake mushrooms; stemmed, small dice |
| 1 |
cn |
Miniature corn; cut in half |
| 1 |
tb |
Soy sauce |
| 2 |
tb |
Dark soy sauce |
| 1/4 |
c |
Aji-mirin |
| 2 |
tb |
Rice vinegar |
| 2 |
tb |
Shaohsing rice cooking wine |
| 3 |
tb |
Corn starch; mixed with water |
| 1 |
|
Block tofu |
| 2 |
tb |
Vietnamese Chile Garlic Sauce |
INSTRUCTIONS
Put all liquid ingredients in pan. Add mushrooms and corn. While bringing
to simmer add corn starch and water. Cook until gravy consistency. Add tofu
and stir gently. Cook until tofu is warm. Serve over rice. May add more
Garlic sauce to taste.
Recipe by: Melody
Posted to CHILE-HEADS DIGEST by mhh@ior.com on Oct 11, 1998, converted by
MM_Buster v2.0l.
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