Another lovely stir fried fresh fu chok dish which I learnt from Irene Yong after trying some of her recipes using Fu Chok aka Yuba. This dish is a spicy version but I like it, delicious and appetising. It is a nice dish suitable for the young and old.
As shared by Irene: "Yuba" contains a large amount of protein, together with vitamins B, C and mineral elements such as calcium, iron, zinc and copper. These are believed to help in prevention of Alzheimer's disease, lowers cholesterol and blood lipids, prevents arteriosclerosis and promotes blood, cycle and delay aging".
Recipe adapted from Irene Yong's Recipes with modifications
Ingredients
250 gm fresh fu chok*
1 small green capsicum - seeded and cut thick strips
some shredded red carrot
some chopped ginger and garlic
1-2 small red chillies - cut small pieces
1 star anise
some cornstarch water for thickening
Seasoning
1 tbsp each vegetarian oyster sauce and light soy sauce
1/4 tsp mushroom stock granules
salt and pepper to taste
some sesame seed oil
* can used dried fu chok, soaked till soft and cut into sections
- Heat some oil in a non stick wok, saute chopped ginger, garlic and star anise until aromatic. Add in red chillies [can use dried chillies]. Stir fry until ginger and garlic are golden.
- Add in fuchok and red carrot. Stir fry for a minute to mix well before adding in the seasoning. Stir ingredient well before adding capsicum and some dark soy sauce for colour.
- Add in some water, bring to boil, stir in cornstarch water to thicken. Drizzle in some sesame seed oil.
- Dish up to serve.
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